Name: Black-Eyed Peas and Greens
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Southern
Ingredients: 8 slices bacon, chopped; 1 large yellow onion, diced; 1 ½ teaspoons minced garlic, about 3 cloves of garlic; 1 pound bunch of collard greens, rinsed with stems removed and cut into slices; 2 cups of water or broth (chicken, beef, or vegetable broth); 2 cans black-eyed peas, drained; 2 tablespoons tomato paste; ¼ cup fresh dill, chopped; Salt and pepper to taste

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Black-eyed peas and greens are where hearty flavors and Southern tradition collide. Whether you’re welcoming in the New Year with open arms or looking for a comforting main dish to feed many people, this black-eyed peas and greens recipe is the perfect choice.

black-eyed peas and greens in two white bowls

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This simple recipe, a traditional Southern dish, brings together a harmonious blend of black-eyed peas, smoked ham hocks, and fragrant spices. So, grab your Dutch oven and get ready to usher in prosperity with this soul-warming favorite. Good luck and happy cooking!

Why I love this recipe

This blacked eyed peas and greens recipe has been a staple in my family for generations, especially on New Year’s Day as an alternative to Hoppin’ John.

There’s just something magical about the slow-simmered black-eyed peas, infused with the rich flavors of smoked ham hocks and aromatic spices like bay leaf and garlic cloves. It’s not just a dish; it’s a tradition—a delicious ode to good fortune and a promising year ahead.

Ingredients

bacon
yellow onion
garlic
collard greens
water or broth (chicken, beef, or vegetable broth)
black eyed peas
tomato paste
fresh dill
Salt and pepper

Step by step

In a large heavy pot or Dutch oven, cook chopped bacon over medium heat until browned.
Add onion and cook for 5 minutes or until softened.
Add garlic, collards, water or broth, and bacon. Stir to mix, pressing the collards into the liquid. Cook over medium heat for 45 minutes, stirring occasionally, or until greens are tender.
Stir in black eyed peas and cook an additional 10 minutes.

Tips for best results

Don’t rush the cook time! Let your black-eyed peas and collard greens recipe simmer over medium heat to allow all the flavors to meld together beautifully. This isn’t a dish to rush; the longer it simmers, the more depth of flavor you’ll achieve. You could use a slow cooker for slow-simmered black-eyed peas and greens.
If you’re using dried beans instead of cans of black eyed peas, be sure to soak them overnight in cold water. This helps to soften them up, reducing the cooking time significantly.
Add Smoked Paprika to enhance the smoky depth to the dish that truly elevates the flavors. Trust me; it’s worth it.
Adding hot sauce to this black-eyed peas recipe is another popular option to give it a nice kick.

black-eyed peas and greens in bowl with spoonful held over top

Storage

Store any leftovers in an airtight container in the refrigerator.

Black-eyed peas and greens taste even better the next day as the flavors continue to meld. Simply reheat it gently on the stove over low heat and serve with a side of crusty bread for a satisfying meal. Enjoy the good stuff now and save some for later—it’s a win-win!

If you try this recipe please comment and rate it below, I love hearing from you!