I still remember the first time my youngest asked for Southern Black-Eyed Peas with Collard Greens. It was one of those chilly evenings when I wanted something cozy but quick on the table. He’d tasted it at a friend’s house and came home talking about how he wanted me to make it “just like that.” There was something sweet about hearing him ask for a classic Southern meal, one that I’d mostly cooked for holidays or special occasions. Making Southern Black-Eyed Peas with Collard Greens that night felt like more than dinner—it was a way to bring a piece of my childhood and his new cravings together.
That first time cooking this dish on a regular weeknight was a bit of a challenge. I had to get the flavors just right—the peas tender but not mushy, the greens vibrant and full of that smoky, savory touch. After some kitchen tests, this Southern Black-Eyed Peas with Collard Greens recipe stuck around in my go-to list. Now, whenever someone’s craving something comforting and filling, it’s the dish I reach for.
What’s special about this Southern Black-Eyed Peas with Collard Greens recipe is how it brings everyone to the table. My family loves chatting over bowls of hearty black-eyed peas seasoned with a bit of spice, alongside tender collard greens southern style. These classic southern side dishes remind us of togetherness. If your family has never tried it, I can’t wait for you to taste this soul food black-eyed peas and greens combo that’s simply unforgettable.
If you want another comforting recipe to pair with these Southern Black-Eyed Peas with Collard Greens, I recommend my Southern Maple Sweet Potato Casserole from MomsGate. It complements the flavors beautifully for a true Southern meal experience.
What You’ll Need
To make Southern Black-Eyed Peas with Collard Greens that your family will rave about, here’s the straightforward ingredient list I trust every time. Trust me, this Southern Black-Eyed Peas with Collard Greens ingredient list keeps things simple without sacrificing flavor!
- 1 pound dried black-eyed peas (rinsed and sorted) – For the best Southern Black-Eyed Peas with Collard Greens, I recommend using dried peas because they hold their shape better than canned.
- 1 large bunch collard greens (about 1 pound, stems removed and chopped) – Fresh, tender collard greens are perfect for soft but still vibrant greens southern style.
- 6 cups low-sodium chicken broth – It gives a rich flavor without overwhelming the dish.
- 1 medium onion (chopped) – Adds sweetness and depth.
- 3 cloves garlic (minced) – For that classic Southern Black-Eyed Peas with Collard Greens savory aroma.
- 4 slices smoked bacon or 1 smoked ham hock – A Southern Black-Eyed Peas with Collard Greens secret that makes all the difference is adding a smoky meat for flavor.
- 1 teaspoon smoked paprika – For a little warmth and complexity.
- 1/2 teaspoon red pepper flakes (optional) – Adds a subtle kick.
- Salt and black pepper to taste
- 2 tablespoons apple cider vinegar – Helps balance the flavors.
You’ll find everything for this Southern Black-Eyed Peas with Collard Greens at your regular grocery store, even the collards in the produce aisle. If you can’t find smoked ham hock, smoked turkey wings work nicely too, which is a great substitution.
My family prefers when I use bacon in our Southern Black-Eyed Peas with Collard Greens—it gives a nice, even smokiness. Also, prepping the greens ahead by washing and removing the thick stems makes cooking easier. Don’t rush the rinse; collards can hide gritty bits!
How to Make It
Making Southern Black-Eyed Peas with Collard Greens shouldn’t be complicated. With a little patience, you’ll have a warming meal perfect for any day. This Southern Black-Eyed Peas with Collard Greens typically takes me about 1.5 hours, including cook time for the peas to soften and the greens to tenderize.
- Soak the black-eyed peas overnight or for at least 6 hours to reduce cooking time. Drain and rinse before using.
- In a large pot, cook the smoked bacon or ham hock over medium heat until browned and fragrant. This step releases the smoky goodness essential to soul food black-eyed peas.
- Remove some bacon slices (if using) to crumble as garnish later, and leave the rest in the pot. Add chopped onions and garlic. Cook until soft and aromatic, about 5 minutes.
- Add the soaked black-eyed peas and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and let the peas cook for 45-60 minutes or until tender but not mushy.
- While peas cook, prepare your collard greens southern style by washing and chopping. Add them to the pot once peas are nearly tender. Season with smoked paprika, red pepper flakes, salt, and pepper.
- Stir in the apple cider vinegar and cook for another 15-20 minutes until greens are soft but still green.
- Taste your Southern Black-Eyed Peas with Collard Greens for seasoning, adjusting salt and pepper as needed. Your kitchen will smell amazing while this Southern Black-Eyed Peas with Collard Greens cooks!
You’ll know your Southern Black-Eyed Peas with Collard Greens is ready when the peas are creamy and tender, and the collards have that melt-in-your-mouth feel. Don’t worry if your Southern Black-Eyed Peas with Collard Greens looks a little soupy—it thickens as it cools.
Here’s where I used to mess up my Southern Black-Eyed Peas with Collard Greens–by rushing the greens. Now I add them late and cook just until tender, preserving their fresh flavor. While your Southern Black-Eyed Peas with Collard Greens is cooking, you’ll have time to set the table or prep a simple side salad like this Christmas Salad with Honey Mustard Dressing from MomsGate for a bright contrast.
For more ideas, check out these Southern Black Eyed Peas Recipes from Savory with Soul or Immaculate Bites. You’ll find variations that might inspire your own twist.
Serving Ideas
Everyone reaches for seconds when this Southern Black-Eyed Peas with Collard Greens comes out alongside some warm cornbread or fluffy rice. My family loves this dish as a classic southern side to fried chicken or slow-cooked pork.
This Southern Black-Eyed Peas with Collard Greens is perfect for those nights when you want something really satisfying but wholesome. It brings a bit of Southern comfort that feels like a hug in a bowl.
You can serve it as a full meal with some crusty bread or dress it up for special meals by adding a splash of hot sauce at the table. I like to present it in a deep serving bowl garnished with fresh chopped parsley and the crumbled bacon bites saved from cooking.
If there are leftovers, you’ll find they taste even better after a day or two as the flavors meld together. I usually warm them gently on the stove or in the microwave for a quick lunch the next day.
For a variation, try swapping collard greens southern style for mustard greens or kale to change the flavor profile slightly. We’ve also enjoyed adding diced smoked sausage instead of bacon for an extra hearty spin.
If you love soul food black-eyed peas, you might enjoy pairing this with my Southern Maple Sweet Potato Casserole or cranberry-orange bread with glaze for festive meals. And for a refreshing side, this Christmas Salad with Honey Mustard Dressing offers a nice crisp balance.
For more fresh ideas on serving Southern Black-Eyed Peas with Collard Greens, check out this recipe from Cooking Chat.
Your Questions Answered
Can I make Southern Black-Eyed Peas with Collard Greens ahead of time?
Absolutely! This dish tastes even better the next day. Make it a day ahead, refrigerate, and reheat gently. The flavors deepen, making it a perfect meal prep option.
What if I don’t have smoked bacon or ham hock?
You can use smoked turkey wings or even add smoked paprika alone for flavor. If you want a vegetarian version, skipping the meat and adding a liquid smoke seasoning can help retain the smoky flavor.
How do I store leftover Southern Black-Eyed Peas with Collard Greens?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of broth if it’s too thick.
My collard greens are tough; how can I fix that?
Make sure to remove the thick stems and chop the greens finely. Adding them later in the cooking process and cooking long enough to soften but not overcooked is key. Massaging the washed greens with a little salt before cooking helps tenderize them too.
Can I use canned black-eyed peas?
You can, but I find dried peas give better texture. If using canned, rinse well and add them toward the end of cooking to avoid being mushy.
How spicy is this recipe?
It’s mild but has a gentle kick from optional red pepper flakes. You can easily leave those out or add hot sauce at the table if you want more heat.
Will my family like this if they’re not big on greens?
Yes! Cooking the collard greens southern style with smoky bacon and vinegar mellows their bitterness, making them very approachable. Plus, the creamy black-eyed peas balance the dish well.
I hear these types of questions all the time from moms and home cooks wanting a soul food black-eyed peas dish that’s doable. This recipe delivers every time.
The Final Word
This Southern Black-Eyed Peas with Collard Greens has become a staple in my recipe collection because it’s warm, comforting, and connects my family to Southern tradition. It’s a meal that warms you from the inside and brings everyone around the table to share stories and smiles.
My Southern Black-Eyed Peas with Collard Greens Tips:
– Soak your peas overnight to save time and improve texture.
– Add collard greens late in cooking to keep their color and softness just right.
– Use smoked meat for that iconic flavor, but you can swap with what you have on hand.
I’ve tried this recipe with mustard greens and with smoked turkey instead of ham hock, and both versions were hits with different family members. One nephew loves the smoky bacon version, while my husband prefers the turkey wing spin for a lighter taste.
I hope you make this Southern Black-Eyed Peas with Collard Greens recipe your own and enjoy the same joy around your dinner table. If your family loves this, they’ll also enjoy the Southern Maple Sweet Potato Casserole or this Cranberry Orange Bread with Glaze from MomsGate.
Making this Southern Black-Eyed Peas with Collard Greens is a simple way to bring warmth and flavor into your home, helping your family create lasting meal memories. Give it a try—I’m cheering you on!
Southern Black-Eyed Peas with Collard Greens
A hearty Southern classic combining tender black-eyed peas and flavorful collard greens, seasoned perfectly for a nutritious and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup dried black-eyed peas, rinsed
- 4 cups chopped collard greens, stems removed
- 1 smoked ham hock or 4 oz smoked turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon apple cider vinegar
Instructions
- Soak the black-eyed peas in water for at least 4 hours or overnight. Drain and rinse.
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
- Add smoked ham hock or turkey and cook for 2 minutes to release flavor.
- Stir in black-eyed peas, smoked paprika, and crushed red pepper flakes if using.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes or until peas are tender.
- Add the chopped collard greens, stir well, cover, and cook for an additional 20 minutes until greens are wilted and tender.
- Remove ham hock or turkey, shred any meat and return it to the pot.
- Season with salt, black pepper, and apple cider vinegar. Stir and adjust seasoning as needed.
- Serve hot as a hearty side or main dish.
Notes
For a vegetarian version, omit the smoked meat and use vegetable broth; consider adding smoked paprika or liquid smoke for depth of flavor.