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Southern Black-Eyed Peas with Collard Greens

A Bowl of Southern Black-Eyed Peas with Collard Greens
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add the cooked black-eyed peas and collard greens to the pot. Simmer for another 30 minutes, or until the collard greens are tender.
  5. 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.
  6. 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.

Find it online: https://mommiesmore.com/southern-black-eyed-peas-with-collard-greens/