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 comforting and nutritious meal. Enjoy a taste of the South with this classic combination!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cook
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken or vegetable broth
- 1 pound dried black-eyed peas, rinsed
- 1 pound collard greens, washed and chopped
- 1/2 cup chopped smoked ham hock or bacon (optional)
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
- Pour in the broth and add the black-eyed peas and smoked ham hock or bacon (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the black-eyed peas are tender.
- Add the collard greens to the pot. Stir well, cover, and cook for another 30 minutes, or until the collard greens are tender.
- Season with salt and pepper to taste. Stir in the apple cider vinegar.
- Remove from heat and let sit for 10 minutes before serving.
Notes
Serve with a side of cornbread for a complete Southern meal. For a vegetarian option, omit the ham hock or bacon.