Black-Eyed Peas and Collard Greens

Nothing says Southern hospitality like a soul-warming bowl of black-eyed peas and collard greens. Comfort food at its finest!

Course dinner, Main

Cuisine African, Southern

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 521kcal

Author Imma

Ingredients

1 pound dried black-eyed peas
2-3 slices bacon, chopped (see notes)
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced (about a tablespoon)
1 stalk celery, finely diced
2 teaspoons thyme, minced
1-2 teaspoons smoked paprika
1 bay leaf
¼ teaspoon cayenne pepper, optional
3-3½ cups low-sodium chicken broth or water, plus more if needed
4 cups collard greens, chopped
Salt and pepper to taste

Instructions

The night before, place the black-eyed peas in a large bowl and fill it with cool water (there should be at least three times as much water as dried peas). Soak them overnight in the refrigerator.
Heat a medium-sized skillet over medium heat. Add the bacon and cook until crisp, turning occasionally for 5-7 minutes. Transfer the bacon to a paper-towel-lined plate to absorb the grease.
Drain the excess bacon fat from the skillet, leaving about a tablespoon for flavor. Add the olive oil and heat on medium-low. When the oil is hot, add the onions, garlic, celery, and thyme. Sauté for 3-5 minutes until vegetables begin to soften and are fragrant.
Next, drain the soaked peas in a colander and rinse them under cool tap water. Add the rinsed peas to the pot with the vegetables, followed by the paprika, bay leaf, cayenne pepper (if using), and chicken broth. Mix well—season with salt and pepper to taste.
Cover the pot with a lid, turn the heat to high, and bring the water to a boil. Once it boils, turn the heat down to low and simmer for 60-80 minutes.
After one hour of simmering, the black-eyed peas should be tender. Add the collard greens to the pot and stir them in until wilted. Smash some of the peas against the side of the pot as you stir to help thicken the liquid if desired. If the soup is too thick, add a little broth or water ¼ cup at a time until it reaches your desired consistency.
Bring the pot back to a low boil and simmer the peas and greens for an additional 15-30 minutes (depending on how tender you like your greens). It's done when the greens are tender, and the peas have broken down further, thickening the liquid even more.
Taste the peas and add salt to your liking (I used about a teaspoon of salt for this recipe). Serve with bread, rice, or cornbread, and enjoy!

Notes

You can use smoked ham hock or smoked turkey in place of bacon or use both if desired. Leave out for a vegetarian option.
Keep extra broth or water handy. If your beans get too dry during cooking, add a little broth or water ¼ cup at a time.
How long you let the greens simmer with the peas depends on how tender you like your greens. Check on them now and again, and turn off the heat once they're just how you like them.
Forgot to soak the peas? Don't worry; just do a quick soak. Bring a pot of water to a boil, then stir in the dried black-eyed peas and remove them from the heat. Let them soak in the hot water for about an hour before draining and using them as per the recipe.
Cooking time for black-eyed peas can vary, so check for doneness at around 45 minutes.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition