Here’s a comforting Southern-style recipe for Black-Eyed Peas and Greens — hearty, flavorful, and perfect as a main or side 🫘🥬
Black-Eyed Peas and Greens
Ingredients
- 1 lb dried black-eyed peas (or 3 cans, drained and rinsed)
- 1 bunch collard greens, mustard greens, or turnip greens
- 1 smoked ham hock, turkey neck, or 4 slices bacon (chopped)
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth or water
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- Optional: red pepper flakes or hot sauce
Instructions
1. Prepare the Peas
- Dried peas: Rinse and soak overnight or use a quick soak.
- Canned peas: Skip soaking; reduce broth to 3 cups.
2. Cook the Base
- In a large pot, cook bacon until crisp (or add ham hock/turkey).
- Add onion and garlic; sauté until softened.
3. Simmer Peas
- Add black-eyed peas, broth, salt, pepper, and smoked paprika.
- Bring to a boil, then reduce heat and simmer:
- Dried peas: 60–75 minutes
- Canned peas: 20–25 minutes
4. Add Greens
- Wash greens thoroughly and chop.
- Stir greens into the pot during the last 20–30 minutes of cooking.
- Simmer until greens are tender and flavorful.
5. Finish & Serve
- Taste and adjust seasoning.
- Serve hot with cornbread or over rice.
Tips
- The longer it simmers, the richer the flavor.
- Add a splash of apple cider vinegar at the end for brightness.
- Great with smoked turkey for a lighter option.
If you’d like, I can also give you a slow-cooker version or a New Year’s Day tradition-style recipe with cornbread on the side.
