Black-Eyed Peas with Collard Greens for a Southern Feast
A traditional Southern dish combining Black-Eyed Peas and Collard Greens, symbolizing prosperity and offering a rich, flavorful, and nutritious meal.
Equipment
- Large pot
- sauté pan
Ingredients
- 2 cups Black-Eyed Peas, soaked overnight
- 1 bunch Collard Greens, washed and chopped
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 smoked Ham Hock (optional)
- 4 cups Vegetable Broth
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Olive Oil
- 1 tsp Red Pepper Flakes (optional)
Instructions
- Soak the Black-Eyed Peas overnight to reduce cooking time.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant.
- Add the soaked Black-Eyed Peas, vegetable broth, and smoked ham hock to the pot. Bring to a boil, then reduce the heat to simmer for 45 minutes to 1 hour until the peas are tender.
- While the peas are cooking, wash and chop the Collard Greens. In a separate pan, sauté the greens in olive oil for 5-7 minutes until they begin to wilt.
- Once the peas are tender, add the cooked Collard Greens, apple cider vinegar, and red pepper flakes to the pot. Stir and simmer for an additional 10 minutes to allow the flavors to blend.
- Taste and adjust the seasoning with salt and pepper as needed before serving.
Notes
Soak Black-Eyed Peas overnight for better texture.
Add smoked ham hock for a richer flavor or use turkey for a lighter version.
Feel free to add hot sauce or cayenne pepper for extra spice.
This dish is even better the next day as the flavors meld together.
You can freeze leftovers for up to 3 months.