Black Eyed Peas and Collard Greens
A savory one-pot meal of tender collard greens and creamy black eyed peas, seasoned with smoky ham and aromatics.
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
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.