This dish is a Southern classic, combining earthy collard greens and creamy black eyed peas in one pot. It’s a comforting meal that comes together with simple ingredients and a straightforward method.
Ready in under an hour, this recipe is a great choice for a satisfying weeknight dinner. The flavors are savory and well-balanced, making it a dish you can turn to again and again.
Why is Black Eyed Peas and Collard Greens a Must-Try?
Sautéing the onion and garlic first builds a flavorful aromatic base for the entire dish.
Wilting the collard greens before adding liquid is key. This step helps the large volume of greens fit into the pot and cook down evenly.
Simmering the greens slowly in broth makes them tender and allows them to absorb the savory flavors from the ham and seasonings.
Ingredients for Black Eyed Peas and Collard Greens
• Collard Greens: Look for bunches with crisp, dark green leaves. You can substitute Tuscan kale or mustard greens, but their cooking times may be shorter.
• Black Eyed Peas: Canned beans are a convenient shortcut. Rinsing and draining them before use helps to remove excess sodium from the canning liquid.
• Ham: This is a great way to use up leftover cooked ham. A diced, pre-cooked ham steak from the grocery store also works well.
• Broth: Chicken broth adds a deep, savory flavor. For a lighter taste or a vegetarian version (if omitting ham), vegetable broth is a good substitute.
Exact quantities are in the recipe card below.
How to Make Black Eyed Peas and Collard Greens
Step 1: Build the Flavor Base
Start by heating olive oil in a large pot. Cook the chopped onion until it’s soft and translucent, then add the garlic and cook just until you can smell it. This simple step creates the aromatic foundation for the dish.
Step 2: Wilt the Greens
Add the chopped collard greens to the pot. It will look like a lot at first, but they will shrink down as they cook. Stir them around and cover the pot for a few minutes to help them wilt.
Step 3: Simmer Until Tender
Pour in the broth and add the diced ham, salt, and pepper. Bring it to a simmer, then lower the heat and cover the pot. Let it cook gently until the collards are tender.
Step 4: Finish with Beans
Finally, stir in the drained and rinsed black eyed peas. You only need to cook them for a few more minutes to warm them through. This keeps the beans whole and prevents them from becoming mushy.
What to Serve with Black Eyed Peas and Collard Greens
This dish is wonderful on its own or served with a side of warm cornbread or fluffy biscuits to soak up the savory broth.
Expert Tips for Black Eyed Peas and Collard Greens
If you don’t have ham, you can use smoked turkey or cooked bacon. For a vegetarian option, omit the meat and use vegetable broth.
You can use an equal amount of frozen chopped collard greens. Add them directly from the freezer and increase the simmering time by 5-10 minutes.
This dish is traditionally served for good luck on New Year’s Day in the American South.
How to Store and Freeze Black Eyed Peas and Collard Greens
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish does not freeze well, as the texture of the greens can change upon thawing. Reheat gently on the stovetop or in the microwave until warmed through.
Black Eyed Peas and Collard Greens Recipe FAQs
Can I use dried black eyed peas?
Yes, but you will need to cook them separately first. Soak 1 cup of dried peas overnight. Drain, then cover with fresh water and simmer for about 60-90 minutes, or until tender. Drain and add them to the pot in the final step.
Are the tough stems of collard greens edible?
While the stems are edible, they are quite tough and fibrous. It is best to remove the thickest part of the stem before chopping the leaves. You can finely chop the thinner, more tender parts of the stems and sauté them with the onion if you like.
How can I make this dish vegetarian?
To make a vegetarian version, simply omit the ham and use vegetable broth. To replicate the smoky flavor, you can add a ½ teaspoon of smoked paprika or a dash of liquid smoke along with the salt and pepper.
Black Eyed Peas and Collard Greens
Ingredients
- 3 tablespoons olive oil 45 ml
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 bunch collard greens tough stems removed and leaves chopped, about 1 lb / 450g
- 1 cup diced cooked ham about 6 oz / 170g
- 1 cup chicken or vegetable broth 240 ml
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 2 cans black eyed peas rinsed and drained, 15.5 oz / 439g each
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Add the chopped collard greens to the pot in batches. Stir until they begin to wilt, then cover the pot and cook for 5 minutes.
- Uncover and add the diced ham, broth, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the greens are tender.
- Stir in the rinsed and drained black eyed peas. Cover and continue to cook for 5 minutes to heat the beans through.
- Taste and adjust seasoning with more salt and pepper if needed. Serve warm.
Notes
