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
Scale
- 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.