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Black-Eyed Peas & Collard Greens
This savory Black‑Eyed Peas & Collard Greens recipe is a classic Southern comfort dish, packed with smoky flavor and wholesome greens. Perfect for New Year’s Day or any cozy weeknight dinner! I grew up eating black-eyed peas (often from a can) on New Year’s Day. My mom always paired it with cooked cabbage and said it would bring us good luck for the year. I’m not the most superstitious of folks around, but I am a sucker for traditions … so this one always stuck with me.
Ingredients
Instructions
- Step 1
Rinse and sort peas and add to a large pot with 8 cups cold water. Soak 8 hours or overnight. Drain and rinse beans and set aside.
- Step 2
In a large pot, add olive oil and diced onion. Cook for 5 to 7 minutes, until translucent. Add in bell pepper and garlic, cooking for another minute.
- Step 3
Add the rest of the ingredients – except for the collard greens – to the pot. Stir to combine. Bring to a boil, then reduce to a simmer. Cook for 1 hour with a lid tilted.
- Step 4
Meanwhile, remove stems from the collard greens and discard. Chop leafy green parts into roughly 2-inch pieces and set aside.
- Step 5
Once peas have cooked for an hour, stir in the greens. Simmer without the lid for another 30 to 40 minutes, stirring occasionally, until most of the liquid has cooked off and peas have reached desired tenderness.
- Step 6
Remove bay leaves from the pot. Adjust salt, as needed. Serve peas and greens for the ultimate good luck. Store leftovers, cooled to room temperature, in an air-tight container in the refrigerator for up to 4 days.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
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