Name: Black-Eyed Peas with Greens Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups cooked black-eyed peas (or 2 cans, drained and rinsed); 4 cups chicken or vegetable broth; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon apple cider vinegar; 4 cups chopped collard greens (or kale)

Jump to Recipe·Print Recipe

Imagine a pot of Black-Eyed Peas with Greens bubbling away on your stove, filling the kitchen with a cozy, soulful aroma and the promise of good fortune. This deeply satisfying dish is a celebration of earthy beans, vibrant collard greens, and smoky spices, simmered together until everything is tender and delicious. Whether you’re seeking a nourishing weeknight meal or a festive side for a family gathering, Black-Eyed Peas with Greens bring warmth, comfort, and a touch of tradition to every table.

Black-Eyed Peas with Greens Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Black-Eyed Peas with Greens lies in its straightforward yet essential lineup of ingredients. Each one works magic, contributing bold flavors, rich texture, and eye-catching color. Don’t skip or skimp—these pantry staples are what make this dish shine.

Olive oil: Adds richness and helps develop flavor as you sauté the aromatics.
Onion: Sweetens as it cooks and serves as the backbone of the dish’s savory taste.
Garlic: Brings a deep, savory aroma and punchy flavor to every bite.
Collard greens (or kale): The heart of the greens—choose whichever is freshest for bright color and hearty texture.
Cooked black-eyed peas (or canned, drained and rinsed): These tender legumes soak up all the flavor and bring a creamy, satisfying bite.
Chicken or vegetable broth: The liquid base that melds everything together; use veggie broth for a vegan version.
Smoked paprika: Infuses the dish with a subtle smokiness and vibrant color.
Cayenne pepper (optional): For those who like a gentle heat, this spice adds a warming kick.
Salt: Essential for bringing out all the other flavors.
Black pepper: Adds depth and rounds out the seasoning.
Apple cider vinegar: Stirred in at the end, it brightens up the pot and ties the flavors together.

How to Make Black-Eyed Peas with Greens

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large pot over medium heat. Once shimmering, add the diced onion and cook for about 4 to 5 minutes, stirring occasionally. This step softens the onion and brings out its sweetness—a perfumed foundation for your Black-Eyed Peas with Greens.

Step 2: Garlic Time

Add the minced garlic to the pot. Stir it around for just about 30 seconds, until fragrant. Be careful not to let it burn—this quick sizzle brings out a rich, mellow garlic flavor that weaves beautifully throughout the entire dish.

Step 3: Greens Go In

Pile in the chopped collard greens (or kale) and give them a quick sauté for 3 to 4 minutes. The heat will start to soften them and they’ll turn a stunning, bright green. This step helps the greens cook down a bit, making them tender while locking in flavor and color.

Step 4: Build the Base

Now, add your black-eyed peas to the pot, followed by the chicken or vegetable broth. Sprinkle in the smoked paprika, cayenne pepper (if you’re using it), salt, and black pepper. Give everything a thorough stir to combine. The spices and broth will surround the peas and greens, promising layers of warmth and a little smokiness.

Step 5: Simmer to Perfection

Bring the mixture up to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. Stir occasionally and watch as the flavors meld, the greens turn silky, and the broth thickens ever so slightly. This is where Black-Eyed Peas with Greens develop their soulful texture and irresistible flavor.

Step 6: The Final Touch

Just before serving, stir in the apple cider vinegar. This last flourish might seem simple, but it brightens the whole dish and pulls everything together. Taste, adjust the seasoning if you need to, and get ready to ladle out heaps of savory, hearty goodness.

How to Serve Black-Eyed Peas with Greens

Garnishes

Garnishing is where you can have fun and make your Black-Eyed Peas with Greens extra special. A sprinkle of chopped fresh parsley or scallions adds a pop of green and a fragrant finish. A dash of hot sauce or a few chili flakes offers a spicy twist for heat seekers.

Side Dishes

The classic Southern move is to serve Black-Eyed Peas with Greens alongside fluffy cornbread or over a bed of steamed rice. Both options soak up every drop of that flavorful broth and guarantee a hearty, comforting meal. If you’re serving this as part of a bigger spread, roasted sweet potatoes or braised meats also pair beautifully.

Creative Ways to Present

Take your presentation up a notch by spooning Black-Eyed Peas with Greens into wide, shallow bowls and topping with a poached egg for brunch, or serving as a topping for baked potatoes. You can even turn leftovers into a satisfying grain bowl with quinoa or farro and roasted veggies.

Make Ahead and Storage

Storing Leftovers

Let your Black-Eyed Peas with Greens cool to room temperature before transferring to an airtight container. They’ll keep well in the fridge for up to 4 days, and the flavors even deepen as they sit. Just be sure to keep them chilled for the freshest taste and best texture.

Freezing

This sturdy dish freezes wonderfully. Ladle cooled Black-Eyed Peas with Greens into freezer-safe containers in single or family-size portions. Freeze for up to 3 months. Thaw overnight in the fridge—it’s a brilliant way to have a homemade meal on standby.

Reheating

To reheat, simply return Black-Eyed Peas with Greens to a saucepan over medium-low heat, adding a splash of broth or water if it seems thick. Warm gently, stirring occasionally until everything is heated through and just as delicious as day one.

FAQs

Can I use dried black-eyed peas for this recipe?

Absolutely! Just soak and cook them until tender before starting the recipe. Using freshly cooked peas adds a slightly earthier taste, but canned black-eyed peas work wonderfully for convenience.

Is there a way to make Black-Eyed Peas with Greens completely vegan?

Yes! Use vegetable broth instead of chicken broth and skip any meat additions. This recipe naturally fits a vegan and gluten-free diet, making it a stellar choice for a variety of eaters.

Can I substitute other greens besides collard or kale?

Definitely. Try mustard greens, Swiss chard, or even spinach if that’s what you have on hand. Just remember that more delicate greens like spinach will cook faster, so add them a bit later in the simmering process.

What’s the best way to add smoky flavor if I don’t have smoked paprika?

If you’re out of smoked paprika, a few drops of liquid smoke or a small piece of smoked sausage (if not vegan) thrown in as it simmers will add a similar depth and savoriness to your Black-Eyed Peas with Greens.

Do Black-Eyed Peas with Greens taste better the next day?

Yes! Like many hearty stews, letting Black-Eyed Peas with Greens rest in the fridge overnight allows the flavors to meld and deepen. Many believe they’re even tastier on day two.

Final Thoughts

If you’re craving comfort and nutrition in one bowl, give Black-Eyed Peas with Greens a try. Every spoonful is hearty and wholesome, packed with classic flavor and a touch of Southern tradition. It’s a dish you’ll want to return to again and again.

Black-Eyed Peas with Greens Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This hearty and flavorful recipe for Black-Eyed Peas with Greens is a Southern favorite that combines the earthy taste of black-eyed peas with the nutritious goodness of collard greens. Perfect for a New Year’s Day meal or any time you crave a comforting and satisfying dish.

Ingredients

Scale

For the Black-Eyed Peas:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups cooked black-eyed peas (or 2 cans, drained and rinsed)
4 cups chicken or vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar

For the Greens:

4 cups chopped collard greens (or kale)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil: In a large pot over medium heat, heat olive oil.
Cook onion: Add diced onion and cook for 4-5 minutes until softened.
Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
Sauté greens: Add chopped greens and sauté for 3-4 minutes until slightly wilted.
Add peas and broth: Stir in black-eyed peas, broth, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until greens are tender.
Finish: Stir in apple cider vinegar just before serving.