Easy Southern Black-Eyed Peas with Collard Greens Recipe

Hi friends! 👋 I’m Juliette, and welcome to my little corner of the internet, Busy Mom Simple Nutrition. Here, we ditch the complicated and embrace the doable, especially when it comes to feeding our families. We all know the struggle: balancing work, kids, activities, and still trying to put a nutritious meal on the table. Today, I’m so excited to share a recipe that’s a staple in my home – Southern Black-Eyed Peas with Collard Greens. It’s a comforting, nutrient-packed dish that’s surprisingly simple to make, even on the busiest of weeknights.

I remember the first time I attempted to make Southern Black-Eyed Peas with Collard Greens. My grandmother, bless her heart, always made it look so effortless. I was determined to carry on the tradition and nourish my family with this classic dish. I quickly realized that grandma had some secrets, and I needed to simplify things for my busy mom life.

It was a bit of a learning curve, filled with overly salty greens and undercooked peas. But after a few tweaks and shortcuts, I finally nailed a version that my whole family loves. And let me tell you, the nutrition payoff is HUGE! This Southern Black-Eyed Peas with Collard Greens is packed with fiber, vitamins, and minerals, making it a total winner in my book.

This recipe became a dinnertime nutrition win for us. The kids get a hearty dose of veggies, and I get the satisfaction of knowing I’m feeding them something truly good for them. Plus, it’s so versatile! We love it as a main course, a side dish, or even reheated for lunch the next day.

This recipe isn’t just about the food; it’s about the memories, the tradition, and the love we pour into feeding our families. It’s about finding those simple, nourishing solutions that make our lives a little easier and a lot healthier. If you’re a busy mom looking for simple nutrition ideas, you’re in the right place. Let’s get cooking, friends!

Okay, fellow nutrition-seekers, let’s break down these ingredients for our Southern Black-Eyed Peas with Collard Greens. I promise, this ingredient list is simple because busy moms need nutrition without complexity! You can find these wholesome ingredients at your regular grocery store – no fancy health food stores required!

First up, the base: olive oil, onion, and garlic. These are the aromatic heroes that build flavor in our Southern Black-Eyed Peas with Collard Greens. For extra nutrients, I sometimes swap the olive oil for avocado oil – same great taste, just a little extra boost!

Next, we have our spices: smoked paprika, dried thyme, and red pepper flakes. These give our dish that classic Southern flavor. Feel free to adjust the red pepper flakes to your family’s spice preference. My kids like it mild, but I add a pinch extra to my bowl!

Then, the stars of the show: black-eyed peas and collard greens! Look for pre-washed and chopped collard greens to save time. This Southern Black-Eyed Peas with Collard Greens nutrition hack has saved my sanity on many busy weeknights. Remember to rinse your black-eyed peas thoroughly before cooking.

And finally, the broth and seasonings: vegetable broth, water, salt, pepper, and apple cider vinegar. The apple cider vinegar adds a touch of tanginess that really brightens up the flavors. Feel free to use chicken broth if you aren’t looking for vegan black eyed peas, but I prefer vegetable broth.

Here’s a Southern Black-Eyed Peas with Collard Greens nutrition hack that changed our family’s health: I often add a handful of chopped sweet potatoes to the pot. It adds a touch of sweetness and even more vitamins and minerals. My family gets extra nutrition when I add sweet potatoes and they love it.

Trust me, this Southern Black-Eyed Peas with Collard Greens proves nutritious doesn’t mean expensive or complicated! You can find all these ingredients at your local grocery store without breaking the bank.

Alright, let’s get down to the nitty-gritty and make this Southern Black-Eyed Peas with Collard Greens magic happen! Don’t worry, I’ll walk you through each step, just like we’re cooking together in my kitchen.

1. First, heat the olive oil in a large pot or Dutch oven 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. This is where I used to struggle with my Southern Black-Eyed Peas with Collard Greens – I would burn the garlic! Now I add it after the onion is softened.
2. Stir in the smoked paprika, dried thyme, and red pepper flakes (if using). Cook for another minute, stirring constantly, until the spices are fragrant. Trust me, this step is important for building flavor!
3. Pour in the vegetable broth and water, and bring to a boil. Then, add the rinsed black-eyed peas. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the peas are tender. This might vary based on your stove, so make sure to check on the Southern Black-Eyed Peas with Collard Greens occasionally.
4. Add the chopped collard greens, salt, and pepper to the pot. Stir well to combine. Cover and cook for another 30-45 minutes, or until the collard greens are tender. Here’s where I used to struggle with my Southern Black-Eyed Peas with Collard Greens – learn from my experience! I didn’t let the greens cook down enough!
5. Stir in the apple cider vinegar and cook for another 5 minutes. Taste and adjust seasonings as needed. Don’t worry if your Southern Black-Eyed Peas with Collard Greens looks a little soupy at this point. It will thicken as it cools.
6. Serve hot and enjoy! And while your Southern Black-Eyed Peas with Collard Greens is cooking, take a moment to appreciate nourishing your family! I usually prep lunches for the next day during this time.

In my busy kitchen, this nutritious Southern Black-Eyed Peas with Collard Greens usually takes about 2 hours from start to finish. It’s mostly hands-off time, though, so I can get other things done while it simmers. Perfect time to prep tomorrow’s lunch! While the Southern Black-Eyed Peas with Collard Greens are simmering, I also like to tidy up the kitchen.

Your Southern Black-Eyed Peas with Collard Greens should smell nourishing by now! The aroma of the spices and the earthy greens is so comforting. Don’t worry if your Southern Black-Eyed Peas with Collard Greens looks a little different from the pictures. Every stove and every ingredient is unique.

This Southern Black-Eyed Peas with Collard Greens is a dish that just gets better with time. The flavors meld together beautifully as it sits, making it perfect for meal prepping. You can also make this in a slow cooker greens.

Okay, so now you’ve made this amazing Southern Black-Eyed Peas with Collard Greens. But how do you serve it? What goes well with it? Let me share how my family loves to enjoy this dish!

We often eat this Southern Black-Eyed Peas with Collard Greens as a main course, especially on a chilly evening. It’s so hearty and satisfying, it really hits the spot. The kids devour this nutritious Southern Black-Eyed Peas with Collard Greens when I serve it with a side of cornbread.

If you’re looking for kid-approved healthy side dishes, I highly recommend sweet potato fries or a simple green salad. The sweetness of the sweet potato fries complements the savory Southern Black-Eyed Peas with Collard Greens perfectly.

This Southern Black-Eyed Peas with Collard Greens is perfect for those busy weeknights when we need good nutrition fast! I often make a big batch on the weekend and then reheat it throughout the week. It’s a total sanity-saver!

For a fun presentation tip, I like to top each bowl of Southern Black-Eyed Peas with Collard Greens with a dollop of plain Greek yogurt or sour cream. It adds a creamy tang that’s absolutely delicious.

And let’s talk leftovers! We always seem to have some, which is great because they taste even better the next day. I love to use leftover Southern Black-Eyed Peas with Collard Greens in wraps or quesadillas. It’s a fun and easy way to sneak in some extra veggies!

I’ve also experimented with seasonal variations. In the summer, I add a diced tomato to the pot for a burst of freshness. In the fall, I sometimes stir in some roasted butternut squash for a touch of sweetness.

My family is all about adding their own personal touches. My daughter loves to sprinkle a little shredded cheese on top, while my son likes to add a dash of hot sauce. We have so much fun experimenting! I’ve even tried a vegan version with vegetable broth and plant-based crumbles, and it was a hit! For more simple nutrition ideas for busy families, check out my potato soup with crispy bacon bits for another warm and satisfying meal.

Whenever I serve this Southern Black-Eyed Peas with Collard Greens to guests, they always rave about it. They’re always surprised at how flavorful and satisfying it is, even though it’s so simple to make. I always make sure to have Hoppin’ John recipe ready to go for any friends who love it!

I know you probably have some questions about making this Southern Black-Eyed Peas with Collard Greens. So, I’ve gathered some of the most common questions I get asked and answered them for you.

Absolutely! Black-eyed peas are packed with fiber and protein, while collard greens are a great source of vitamins A, C, and K. This dish is a nutritional powerhouse that will keep your kids feeling full and energized. This Southern Black-Eyed Peas with Collard Greens is a great way to get those veggies in!

I totally get it! Picky eaters are a challenge. Try serving it with a side of something they already love, like cornbread or fruit. You can also try pureeing a small amount of the Southern Black-Eyed Peas with Collard Greens and mixing it into their favorite sauce.

Yes, absolutely! This dish is perfect for meal prepping. It tastes even better the next day, and it’s so easy to reheat. Store it in an airtight container in the fridge for up to 4 days. This will make it easy to grab a quick lunch.

Yes, you can! Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating. Freezing the Southern Black-Eyed Peas with Collard Greens is a great way to have a quick meal in a pinch.

Yes! Add all the ingredients to your slow cooker, except for the collard greens and apple cider vinegar. Cook on low for 6-8 hours, or on high for 3-4 hours. Then, stir in the collard greens and apple cider vinegar and cook for another 30-45 minutes, or until the greens are tender. This recipe is great for your slow cooker greens!

Yes, you can! Many traditional recipes call for smoked ham hocks or turkey. Feel free to add your favorite smoked meat for extra flavor. Just be sure to adjust the salt accordingly. You can use smoked turkey collard greens to give the dish a bit of flavor.

Black-eyed peas can be used in salads, soups, stews, or even as a side dish. I have a friend that makes vegan black eyed peas salad that is to die for! You can find more simple nutrition ideas on my website!

This Southern Black-Eyed Peas with Collard Greens is more than just a recipe; it’s a symbol of family, tradition, and good fortune. It’s a dish that nourishes our bodies and souls, and it’s a reminder of the simple joys in life. If your family loves this nutritious recipe, they’ll go crazy for my blackberry velvet gothic cake!

This recipe is one of my go-to dinnertime nutrition wins! I know that when I make this, my family is getting a healthy and delicious meal that they’ll actually enjoy. This recipe is one of my favorites to make because it gives me a soul food recipes option that I know everyone will love!

My Southern Black-Eyed Peas with Collard Greens Nutrition Hacks:

1. Add extra veggies: Sneak in some chopped carrots, celery, or bell peppers for an extra boost of nutrients.
2. Use low-sodium broth: This will help control the sodium content of the dish.
3. Don’t be afraid to experiment with spices: Add a pinch of cumin, coriander, or chili powder for a unique flavor.

Here are some family-tested healthy Southern Black-Eyed Peas with Collard Greens variations:

• Spicy: Add extra red pepper flakes or a dash of hot sauce.
• Smoky: Use smoked paprika and a splash of liquid smoke.
• Sweet: Add a touch of maple syrup or honey.

My daughter loves the sweet version, while my son prefers the spicy version. I love them all! I encourage you to make this recipe your own. Don’t be afraid to experiment with different ingredients and flavors until you find a version that your family loves. Check out this New Year’s Meal Recipe: Crock Pot Cornbeef and Vegetables for another family favorite!

I hope this recipe brings as much joy and nourishment to your family as it has to mine. Remember, simple nutrition is the key to a happy and healthy family. And if you want more, check out this page discussing leftover pork and collard greens recipe ideas! Here’s to many delicious and nutritious meals ahead! I’m always here to help you navigate your family’s nutrition journey. Happy cooking, friends! Check out this page discussing Soul Food Black Eyed Peas – Dash of Jazz!