Black-Eyed Peas With Collard Greens

Black-Eyed Peas With Collard Greens is a soulful Southern staple that brings warmth and tradition to the dinner table. Often prepared for New Year's Day to symbolize prosperity and good luck, this dish combines the earthy heartiness of black-eyed peas with the vibrant, silky texture of slow-simmered collard greens. It is a humble yet flavor-packed meal that perfectly embodies the spirit of comfort food.

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The secret to this dish lies in the slow simmer, which allows the collard greens to become tender and the black-eyed peas to absorb the aromatic spices and broth. When served with a wedge of crusty cornbread to soak up the 'pot liquor,' it creates a complete and nourishing experience.

Ingredients

• Legumes & Greens: 2 cups dried black-eyed peas (or 3 cans, drained and rinsed), 1 large bunch collard greens (about 1 lb), stems removed, leaves chopped.
• Aromatics: 1 large onion (finely chopped), 3 cloves garlic (minced), 2 celery stalks (diced), 1 medium carrot (diced).
• Seasonings: 1 bay leaf, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon crushed red pepper flakes (optional), salt and freshly ground black pepper to taste.
• Liquids: 6 cups vegetable broth (or chicken broth), 1 tablespoon apple cider vinegar.
• Optional & Serving: 4 oz smoked ham hock or diced smoked turkey (omit for vegetarian), hot sauce for serving, 1 pan of cornbread (cut into wedges).

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Instructions

Step 1

If using dried black-eyed peas, rinse and soak them overnight in cold water. Drain and set aside.

Step 2

In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add onion, celery, and carrot. Sauté until soft, about 5 minutes.

Step 3

Stir in the garlic and cook for 1 minute until fragrant.

Step 4

If using, add the ham hock or smoked turkey and cook for 2 minutes.

Step 5

Add the black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir to coat the vegetables and peas in the spices.

Step 6

Pour in the broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 45 minutes (dried peas) or 20 minutes (canned peas).

Step 7

Add the chopped collard greens and simmer, uncovered, for another 30 minutes, until the peas are tender and the greens are silky and flavorful.

Step 8

Stir in the apple cider vinegar. Remove the bay leaf and ham hock (if used); shred any meat and return it to the pot. Season with salt and pepper to taste.

Step 10

Serve hot with wedges of cornbread and a dash of hot sauce, if desired.

Zusatztipps für die Zubereitung

Using a heavy Dutch oven or soup pot is essential for maintaining a steady simmer. If using dried peas, soaking them overnight is a critical step for achieving the perfect texture. Remember to remove the bay leaf before serving to ensure the best experience.

Varianten und Anpassungen

For a vegetarian version, simply omit the meat and use vegetable broth. If collard greens are unavailable, kale or mustard greens make excellent substitutes. For a gluten-free meal, be sure to serve with a gluten-free cornbread variety.

Serviervorschläge

Serve each bowl hot with a generous wedge of cornbread and a dash of hot sauce. This dish pairs beautifully with a glass of iced tea or a crisp white wine. Leftovers keep well and often taste even better the next day as the flavors continue to meld.

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Whether you are celebrating the New Year or simply looking for a wholesome family dinner, this Black-Eyed Peas with Collard Greens recipe is a timeless addition to any kitchen rotation.

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

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Recipe Guide

→ Should I use dried or canned black-eyed peas?

Dried black-eyed peas offer better texture and flavor but require overnight soaking and longer cooking time. Canned peas work well for a quicker version and reduce simmering time to about 20 minutes. If using canned peas, rinse them thoroughly and add them later in the cooking process to prevent mushiness.

→ Can I make this dish vegetarian?

Absolutely. Simply omit the ham hock or smoked turkey and use vegetable broth instead of chicken broth. The smoked paprika provides a lovely smoky depth that compensates for the missing meat. You can also add a drop of liquid smoke for extra flavor if desired.

→ How do I prepare collard greens properly?

Remove the tough stems by folding each leaf in half and cutting along the stem. Stack the leaves and chop them into bite-sized pieces. Collards benefit from longer cooking times, which breaks down their toughness and brings out their naturally sweet flavor.

→ Why is this traditionally eaten on New Year's Day?

Black-eyed peas symbolize coins and collard greens represent folded money, making this combination a Southern tradition believed to bring prosperity and good luck in the coming year. The dish has roots in African American culinary history and remains a beloved New Year's staple across the South.

→ How long do leftovers keep?

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day or two as the ingredients meld together. Reheat gently on the stovetop, adding a splash of broth or water if needed. This dish also freezes well for up to 3 months.

→ What can I substitute for collard greens?

Kale, mustard greens, or turnip greens work beautifully as substitutes. Mustard and turnip greens have a bit more peppery bite, while kale is slightly milder. Adjust cooking times slightly as kale may cook faster than hearty collards.