Okay, fellow comfort seekers, let’s talk about a dinnertime win that’s both soul-satisfying and surprisingly simple: Southern Black-Eyed Peas with Collard Greens. I remember the first time I tried making this – I was a new mom, feeling totally overwhelmed, and craving something that felt like a warm hug. I wanted something hearty and nourishing, something that spoke to my soul. I found an old recipe, tweaked it a bit (as I always do!), and the result was pure comfort food magic. And let me tell you, the whole family loved it. This Southern Black-Eyed Peas with Collard Greens quickly became a family favorite.
What started as a simple attempt to create a comforting meal became a journey of flavor discovery and family connection. And now, I’m sharing my family-friendly version, packed with tips and tricks for busy moms who need simple comfort food solutions. Join me as we create a comforting bowl of Southern Black-Eyed Peas with Collard Greens.
INGREDIENTS You’ll Need:
Here’s what you’ll need to bring this Southern Black-Eyed Peas with Collard Greens goodness to your table. Don’t worry if you’re missing an ingredient or two – I’ve got some easy swaps to keep things simple and comforting.
- 1 pound dried black-eyed peas: They’re the star of our show. For extra comfort, I soak them overnight, but you can also use the quick-soak method.
- 1 large onion, chopped: Adds a savory base to the dish. Yellow or white onions work great.
- 4 cloves garlic, minced: Garlic is a must for flavor!
- 1 smoked ham hock: This adds a depth of smoky flavor that’s essential for authentic Southern Black-Eyed Peas with Collard Greens.
- 1 teaspoon smoked paprika: Enhances the smoky flavor even more.
- 1/2 teaspoon red pepper flakes: A little kick for those who like it spicy. Omit if you’re feeding little ones.
- 6 cups chicken broth: Adds moisture and flavor. You can also use vegetable broth for a vegetarian version.
- 1 pound collard greens, chopped: These greens are packed with nutrients and add a slightly bitter, earthy flavor that balances the richness of the black-eyed peas.
- 2 tablespoons apple cider vinegar: Adds a touch of acidity to brighten the flavors.
- Salt and pepper to taste: Season generously!
- 1 tablespoon olive oil: Just a touch to sauté the onions and garlic.
You can find these simple ingredients at your regular grocery store, and this Southern Black-Eyed Peas with Collard Greens proves delicious doesn’t mean expensive. Trust me, this Southern Black-Eyed Peas with Collard Greens ingredient list is simple because busy moms need comfort without complexity! And remember, this ingredient list is just a guide – feel free to adjust it to your family’s preferences. My family gets extra comfort when I add a bay leaf. And here’s a Southern Black-Eyed Peas with Collard Greens comfort hack that changed our family’s dinnertime: adding a can of diced tomatoes for sweetness.
Let’s Make it Happen!
Alright, let’s get down to the fun part! Here’s how to make this comforting Southern Black-Eyed Peas with Collard Greens, step-by-step, like we’re cooking together in my cozy kitchen. Don’t worry, it’s easier than you think!
- Rinse the black-eyed peas: Place the dried black-eyed peas in a colander and rinse them thoroughly under cold water. Pick out any debris or shriveled peas.
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Your Southern Black-Eyed Peas with Collard Greens should smell amazing by now, trust me.
- Add the ham hock and spices: Stir in the smoked ham hock, smoked paprika, and red pepper flakes (if using). Cook for a minute to release the flavors. This is key for a great Southern Black-Eyed Peas with Collard Greens!
- Combine everything: Add the rinsed black-eyed peas and chicken broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for about 1 to 1.5 hours, or until the black-eyed peas are tender. Perfect time to prep tomorrow’s lunch!
- Add the collard greens: Stir in the chopped collard greens and apple cider vinegar. Continue to simmer, covered, for another 30 to 45 minutes, or until the collard greens are tender. Don’t worry if your Southern Black-Eyed Peas with Collard Greens looks a little soupy at this point – it will thicken up as it sits.
- Season and serve: Remove the ham hock and shred the meat. Return the shredded ham to the pot. Season with salt and pepper to taste. Serve hot and enjoy!
Here’s where I used to struggle with my Southern Black-Eyed Peas with Collard Greens – I didn’t let it simmer long enough. Learn from my experience! In my busy kitchen, this comforting Southern Black-Eyed Peas with Collard Greens usually takes about 2.5 hours from start to finish, but most of that is simmering time, so you can get other things done. And while your Southern Black-Eyed Peas with Collard Greens is cooking, take a moment to appreciate creating comfort for your family! Southern Black-Eyed Peas with Collard Greens is considered Soul Food, deeply rooted in African American tradition and history. Check out this Hoppin’ John recipe with cow peas.
How We Love to Eat This!
Okay, so you’ve got a pot of delicious Southern Black-Eyed Peas with Collard Greens simmering on the stove. Now, what do you serve it with? Here’s how my family loves to enjoy this comforting dish:
- Cornbread: A classic pairing! The sweetness of the cornbread complements the savory black-eyed peas and collard greens perfectly.
- Rice: Serve it over a bed of fluffy white rice for a hearty and filling meal. This dish is very similar to Hoppin’ John, the rice and peas combination eaten for luck!
- Hot sauce: A few dashes of your favorite hot sauce add a spicy kick.
- Mashed potatoes: Creamy mashed potatoes are a comforting side that pairs well with the flavors of the Southern Black-Eyed Peas with Collard Greens.
- Mac and cheese: Another kid-approved side dish! Because sometimes, you just need extra comfort.
This Southern Black-Eyed Peas with Collard Greens is perfect for those busy weeknights when we need comfort food fast! For another meal idea, try Cheesesteak Tortellini with Provolone Sauce. The kids devour this comforting Southern Black-Eyed Peas with Collard Greens when I serve it with cornbread and a side of steamed green beans. And don’t forget the leftovers! Southern Black-Eyed Peas with Collard Greens tastes even better the next day. You can also use the leftovers to make black-eyed pea fritters or add them to soups and stews. We love this Southern Black-Eyed Peas with Collard Greens on New Year’s Day, as it’s considered a New Year’s Day meal thought to bring good luck in the new year.
FAQs: Your Questions Answered
Got questions about making Southern Black-Eyed Peas with Collard Greens? I’m here to help! Here are some common concerns from fellow busy moms.
- Is this Southern Black-Eyed Peas with Collard Greens really filling enough for growing kids? Absolutely! The black-eyed peas are packed with protein and fiber, and the collard greens add essential nutrients. Serve it with a side of cornbread or rice for a complete and satisfying meal.
- What if my picky eater won’t try this Southern Black-Eyed Peas with Collard Greens? Start by offering a small portion and let them try it without pressure. You can also sneak in some familiar flavors they enjoy, like a little bit of cheese or bacon.
- Can I meal prep this Southern Black-Eyed Peas with Collard Greens for busy weeks ahead? Definitely! This dish is perfect for meal prepping. It tastes even better after a day or two in the fridge. Just store it in an airtight container and reheat when ready to eat.
- Can I make this in a slow cooker? Yes, you can! It’s perfect as a Slow Cooker Recipe. Sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- Can I use frozen collard greens? Yes, you can. Thaw them before adding them to the pot. You may need to adjust the cooking time slightly. If you want another similar recipe, check out these Southern Style Black-Eyed Peas.
- What can I use instead of a smoked ham hock? If you don’t have a smoked ham hock, you can use smoked sausage or bacon to add smoky flavor.
- How long does Southern Black-Eyed Peas with Collard Greens last in the fridge? It will last for up to 3-4 days in the fridge.
Remember, cooking is all about experimenting and finding what works best for your family. Don’t be afraid to try new things and adjust recipes to your liking.
Final Thoughts:
This Southern Black-Eyed Peas with Collard Greens is more than just a meal – it’s a comforting tradition that brings families together. It supports my family’s comfort food goals because it’s packed with nutrients, full of flavor, and easy to make. Plus, it’s a great way to introduce my kids to Southern cuisine and its rich history. Remember I used a Smoked Ham Hock to enrich the flavors. I hope this recipe inspires you to create your own version of this classic dish and share it with your loved ones.
My Southern Black-Eyed Peas with Collard Greens Comfort Hacks:
- Soak the black-eyed peas overnight: This helps them cook more evenly and reduces cooking time.
- Don’t be afraid to experiment with spices: Add a pinch of cayenne pepper for extra heat or a bay leaf for added depth of flavor.
- Use good quality broth: The broth is the base of the dish, so use a flavorful broth to enhance the overall taste.
Family-Tested Southern Black-Eyed Peas with Collard Greens Variations:
- Spicy Southern Black-Eyed Peas with Collard Greens: Add more red pepper flakes or a dash of hot sauce for extra heat. My husband loves this version!
- Vegetarian Southern Black-Eyed Peas with Collard Greens: Omit the ham hock and use vegetable broth. Add smoked paprika for a smoky flavor.
- Sweet Southern Black-Eyed Peas with Collard Greens: Add a tablespoon of brown sugar or molasses for a touch of sweetness. My kids love this version!
And don’t forget to check out this Slow Cooker Black-Eyed Peas + VIDEO.
I hope you feel inspired to make this dish your own way and create a meal that your family will love. I have hopes that this helps create a comforting meal time. Give it a try, and remember, creating simple comfort food is totally within your reach!
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 New Year’s Day tradition or any time you crave comforting Southern cuisine. Packed with smoky flavor and nutrients, this classic combination is sure to satisfy.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cook
- Cuisine: American
Ingredients
- 1 pound dried black-eyed peas, rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 smoked ham hock (or 1/2 teaspoon liquid smoke for vegetarian)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound collard greens, washed and chopped
- 1/4 cup apple cider vinegar
- Hot sauce, for serving (optional)
Instructions
- Place the rinsed black-eyed peas in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour, or until tender. 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 chicken broth, ham hock (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes to allow the flavors to meld.
- Add the cooked black-eyed peas and collard greens to the pot. Simmer for another 30 minutes, or until the collard greens are tender.
- Stir in the apple cider vinegar. Remove the ham hock (if using) and shred the meat, returning it to the pot. Discard the bone and skin.
- Serve hot, with hot sauce if desired.
Notes
For a richer flavor, add a teaspoon of smoked paprika or a pinch of red pepper flakes. Serve with cornbread for a complete Southern meal.