Here’s a delightful dance of Southern flavors that’s close to my heart: Southern Black-Eyed Peas with Collard Greens. It’s more than a meal; it’s a warm embrace on a plate. This dish brings back memories of Sunday dinners and family gatherings where laughter and stories were always on the menu. Over the years, I’ve tweaked and perfected this recipe, making it a true family favorite.

What I love most about Southern Black-Eyed Peas with Collard Greens is its ability to create a feeling of home, no matter where we are. The rich, earthy flavors of the collard greens combined with the hearty black-eyed peas make for a comforting and satisfying meal. I remember when I first tried to make this dish, the flavors were good, but something was missing. It wasn’t until I experimented with different spices and cooking techniques that I truly nailed the authentic taste.

Creating authentic flavors through food is what brings my family together. Each ingredient has its purpose, and each spice adds a layer of depth that makes every bite special. It’s about more than just following a recipe; it’s about understanding the flavors and how they complement each other. This Southern Black-Eyed Peas with Collard Greens recipe has become a staple in my kitchen, and I’m excited to share it with you.

For all my fellow flavor seekers who crave genuine, heartwarming meals, this Southern Black-Eyed Peas with Collard Greens recipe is for you. Let’s embark on this kitchen adventure together and create a dish that will bring warmth and joy to your family table. It’s a simple, nourishing meal that feeds both body and soul. 🌱

INGREDIENTS You’ll Need:

1 pound dried black-eyed peas: Sourced from a local farm for the freshest taste.
1 large bunch collard greens: About 1-1.5 pounds, washed and chopped.
1 large onion: Diced, about 1 cup.
4 cloves garlic: Minced.
4 cups vegetable broth: Low-sodium, for better control over the salt content.
1 teaspoon smoked paprika: Adds a delightful smoky depth.
1/2 teaspoon cayenne pepper: For a touch of heat.
1 teaspoon dried thyme: Earthy and aromatic.
1/2 teaspoon black pepper: Freshly ground.
1/4 cup apple cider vinegar: To brighten the flavors.
2 tablespoons olive oil: For sautéing.
Salt to taste: Adjust according to your preference.

For the best flavor in your Southern Black-Eyed Peas with Collard Greens, I recommend sourcing your black-eyed peas from a local farm if possible. Freshly harvested peas have a creamier texture and a more vibrant flavor that makes all the difference. The freshest ingredients for this Southern Black-Eyed Peas with Collard Greens can often be found at your local farmers’ market, especially during the fall and winter months.

When it comes to collard greens, make sure to wash them thoroughly to remove any dirt or grit. I like to soak them in a large bowl of cold water for about 15-20 minutes, then rinse them several times. This Southern Black-Eyed Peas with Collard Greens proves that authentic flavor comes from thoughtful ingredient choices.

Here’s a Southern Black-Eyed Peas with Collard Greens flavor secret that transformed our family dinners: don’t skip the smoked paprika! It adds a layer of smoky depth that really elevates the dish. My family loves when I add a splash of hot sauce to our spicy version of Southern Black-Eyed Peas with Collard Greens for an extra kick. Trust me, this Southern Black-Eyed Peas with Collard Greens ingredient list focuses on quality over quantity for authentic flavors!

Let’s Create This Together!

Soak the black-eyed peas: Place the dried black-eyed peas in a large bowl and cover them with water. Let them soak for at least 6 hours, or preferably overnight. This step helps to reduce the cooking time and ensures that the peas cook evenly. Soaking the black-eyed peas is a crucial step in achieving that perfect creamy texture in your Southern Black-Eyed Peas with Collard Greens.
Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is the perfect time to appreciate the aromatic transformation as the onion and garlic infuse the oil with their savory essence, creating a flavorful base for your Southern Black-Eyed Peas with Collard Greens.
Add the spices: Stir in the smoked paprika, cayenne pepper, dried thyme, and black pepper. Cook for another minute, allowing the spices to bloom and release their flavors. This is where I used to miss a key step with my Southern Black-Eyed Peas with Collard Greens – learn from my experience! Cooking the spices in oil helps to unlock their full potential and adds a depth of flavor to the dish.
Combine ingredients: Drain and rinse the soaked black-eyed peas, then add them to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the peas are tender. This flavorful Southern Black-Eyed Peas with Collard Greens typically takes about an hour and a half in my kitchen, but it’s worth the wait.
Add the collard greens: Stir in the chopped collard greens and apple cider vinegar. Cover and cook for another 30-40 minutes, or until the greens are tender. Your Southern Black-Eyed Peas with Collard Greens should fill the kitchen with amazing aromas by now, signaling that it’s almost ready to be enjoyed. Don’t be surprised if your Southern Black-Eyed Peas with Collard Greens develops a rich, deep color as the collard greens cook down.
Season and serve: Season with salt to taste. Serve hot and enjoy! Perfect time to appreciate the aromatic transformation! While your Southern Black-Eyed Peas with Collard Greens is developing these flavors, take a moment to appreciate creating something special for your family!

For a vegan Hoppin’ John variation, simply omit any meat products and use vegetable broth. This Southern Black-Eyed Peas with Collard Greens is easily adaptable to different dietary preferences. My family loves it when I add a bay leaf while the peas are simmering for an extra layer of flavor. Here’s where I used to miss a key step with my Southern Black-Eyed Peas with Collard Greens – learn from my experience! Make sure to remove the bay leaf before serving.

How We Love to Enjoy This!

My family gathers quickly when this aromatic Southern Black-Eyed Peas with Collard Greens appears with a side of cornbread. There’s something about the combination of the savory, earthy flavors of the black-eyed peas and collard greens with the sweet, crumbly cornbread that just makes everyone happy. This Southern Black-Eyed Peas with Collard Greens is perfect for those evenings when we want something truly satisfying!

We also love to serve this dish with a dollop of sour cream or a sprinkle of hot sauce for an extra kick. The creaminess of the sour cream balances the richness of the black-eyed peas and collard greens, while the hot sauce adds a welcome burst of heat. This aromatic Southern Black-Eyed Peas with Collard Greens pairs wonderfully with a simple garden salad. The fresh, crisp flavors of the salad provide a refreshing contrast to the hearty black-eyed peas and collard greens.

This Southern Black-Eyed Peas with Collard Greens is perfect for New Year’s Day, as it’s a traditional good luck meal in the South. The black-eyed peas symbolize prosperity, while the collard greens represent money. Eating this dish on New Year’s Day is said to bring good fortune and wealth in the coming year. The family gathers quickly when this aromatic Southern Black-Eyed Peas with Collard Greens appears with a side of good luck and hope.

For a seasonal variation, try adding some roasted sweet potatoes to the dish during the fall months. The sweet potatoes add a touch of sweetness and heartiness that complements the earthy flavors of the black-eyed peas and collard greens. For more genuine cooking ideas for family meals, explore my recipe for Spanish Potato Soup with Chorizo. This flavorful Southern Black-Eyed Peas with Collard Greens reminds me of another family favorite, my recipe for Potato Soup with Crispy Bacon Bits.

FAQs: Your Questions Answered

Does this Southern Black-Eyed Peas with Collard Greens really satisfy hearty appetites?

Absolutely! This dish is packed with protein and fiber, thanks to the black-eyed peas and collard greens. It’s a hearty and filling meal that will keep you satisfied for hours. My family always asks for seconds! This Southern Black-Eyed Peas with Collard Greens really is a crowd-pleaser.

Can I make this dish in a slow cooker?

Yes, you can! For Slow Cooker Black-Eyed Peas, simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. This is a great option for busy days when you don’t have time to stand over the stove. The slow cooker method allows the flavors to meld together beautifully, creating an even more delicious dish.

What if someone in my family prefers milder flavors in their Southern Black-Eyed Peas with Collard Greens?

You can easily adjust the amount of cayenne pepper to control the heat level. If someone in your family is sensitive to spice, you can omit the cayenne pepper altogether or use just a pinch. The smoked paprika will still provide plenty of flavor without adding any heat. My family loves when I cater to their individual preferences, and this Southern Black-Eyed Peas with Collard Greens is easy to customize.

How can I prepare this Southern Black-Eyed Peas with Collard Greens ahead for busy weeks?

This dish is perfect for meal prepping! You can make it ahead of time and store it in the refrigerator for up to 3-4 days. The flavors actually improve over time as they meld together. Simply reheat it on the stovetop or in the microwave when you’re ready to eat. Having this Southern Black-Eyed Peas with Collard Greens on hand makes busy weeknights so much easier.

Can I use canned black-eyed peas instead of dried?

Yes, you can, but the flavor and texture won’t be quite as good. If you’re short on time, use 2-3 cans (15 ounces each) of black-eyed peas, drained and rinsed. Add them to the pot during the last 30 minutes of cooking time. I always prefer to use dried black-eyed peas for the best results, but canned can work in a pinch. This Southern Black-Eyed Peas with Collard Greens is delicious either way.

Is this recipe vegan?

Yes, this recipe is naturally vegan! It’s a great way to enjoy Southern Comfort Food without any animal products. The vegetable broth and plant-based ingredients make it a healthy and satisfying meal for everyone. This Southern Black-Eyed Peas with Collard Greens is a staple in my vegan-friendly kitchen.

What are some other variations I can try?

There are many ways to customize this dish to your liking! Some popular variations include adding smoked turkey or ham hocks for a smoky flavor, or using different types of greens such as mustard greens or turnip greens. You can also add other vegetables such as diced carrots, celery, or bell peppers for added flavor and nutrition. Get creative and make this Southern Black-Eyed Peas with Collard Greens your own!

Final Kitchen Wisdom:

This Southern Black-Eyed Peas with Collard Greens is more than just a recipe; it’s a way to connect with family, celebrate tradition, and nourish our bodies with wholesome, flavorful food. It supports my family’s goal of eating more plant-based meals and enjoying authentic, home-cooked dishes together. The rich flavors and hearty ingredients make it a satisfying and comforting meal that everyone loves.

My Southern Black-Eyed Peas with Collard Greens Flavor Secrets:

Quality Ingredients: Using fresh, high-quality ingredients makes all the difference in the flavor of this dish.
Spice it Right: Don’t be afraid to experiment with different spices to find the perfect balance of flavors for your family’s taste preferences.
Patience is Key: Allowing the dish to simmer slowly for a longer period of time allows the flavors to meld together and create a richer, more complex taste.

Family-Tested Southern Black-Eyed Peas with Collard Greens Variations:

Spicy Version: Add extra cayenne pepper or a dash of hot sauce for a fiery kick.
Smoked Version: Add smoked turkey or ham hocks for a smoky depth of flavor.
Sweet Version: Add roasted sweet potatoes or a drizzle of maple syrup for a touch of sweetness.

My son loves the spicy version, while my daughter prefers the sweet version. My husband enjoys the classic recipe with a side of cornbread. I encourage you to make this recipe your own and create a signature version that your family will love. Remember the conversation about best black-eyed peas recipe, check out What’s everyone’s best black-eyed peas recipe for New Year’s?.

I hope this recipe brings you as much joy and satisfaction as it has brought to my family. May your kitchen adventures be filled with flavor victories and warm memories. I saw the other day a question about the best Southern comfort food, check out What’s open New Year’s Day for traditional Southern comfort food?. Now get in the kitchen and create this satisfying Southern Black-Eyed Peas with Collard Greens! You got this! 🌱

This Southern Black Eyed Peas Recipe – Immaculate Bites shares a similar base, but I encourage you to try this collard greens version! One of my other family favorites is my Blackberry Velvet Gothic Cake.

Southern Black-Eyed Peas with Collard Greens

Print Recipe

This Southern Black-Eyed Peas with Collard Greens recipe is a hearty and flavorful dish perfect for a comforting meal. Made with smoked ham hock and a blend of seasonings, it’s a delicious and traditional way to enjoy these classic Southern ingredients.

Author: Savannah Rose
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Yield: 6 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 pound dried black-eyed peas, rinsed
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 smoked ham hock
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 pound collard greens, washed and chopped
1/4 cup apple cider vinegar

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Instructions

Place the black-eyed peas in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour. Drain and set aside.
In the same pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Add the ham hock, chicken broth, salt, pepper, and red pepper flakes (if using) to the pot. Bring to a boil, then reduce heat and simmer for 1 1/2 hours, or until the ham hock is tender.
Remove the ham hock from the pot and shred the meat. Return the shredded meat to the pot.
Add the drained black-eyed peas and collard greens to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the collard greens are tender.
Stir in the apple cider vinegar. Taste and adjust seasonings as needed.
Serve hot.

Notes

Serve with a side of cornbread for a complete Southern meal.