Southern Black-Eyed Peas with Collard Greens
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.
- 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
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.