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black eyed peas and greens in white bowl

Black-Eyed Peas and Greens

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  • Author: Melissa Riker
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x


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.


Units Scale
  • 8 slices bacon, chopped
  • 1 large yellow onion, diced
  • 1 1/2 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
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste


  1. In a large heavy pot or Dutch oven, cook chopped bacon over medium heat until browned.
  2. Add onion and cook for 5 minutes or until softened.
  3. Add garlic, collards, water or broth, and bacon. Stir to mix, pressing the collards into the liquid.
  4. Cook over medium heat for 45 minutes, stirring occasionally, or until greens are tender.
  5. Stir in black eyed peas and cook an additional 10 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: side
  • Method: stovetop
  • Cuisine: Southern


  • Serving Size:
  • Calories: 365
  • Sugar: 6 g
  • Sodium: 268.8 mg
  • Fat: 15.7 g
  • Carbohydrates: 38.9 g
  • Fiber: 7.1 g
  • Protein: 18.9 g
  • Cholesterol: 24.6 mg
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