This one-pot wonder with hearty bacon, filling beans, and cooked collard leaves is incredibly delicious. There is no doubt in my mind you’ll be back for seconds. Best of all, this meal is easy to make. It’s pretty hands-off; all it takes is a side of cornbread, and dinner is done! Did I mention it’s also truly affordable, especially if you use dry beans like I do? 😉
Recipe Ingredients
How to Make Black-Eyed Peas and Collard Greens
Make the Black-Eyed Peas
Soak – The night before, place the black-eyed peas in a large bowl and fill it with cool water (there should be at least three times as much water as the peas). Allow the black-eyed peas to soak overnight in the fridge. (Photo 1) Cook Bacon – Heat a medium-sized skillet over medium heat. Add the bacon and fry until crisp, flipping occasionally for 5-7 minutes. Put the bacon on a paper-towel-lined plate to absorb the grease when cooked. (Photo 2) Cook Veggies – Drain excess bacon grease from the skillet, leaving about a tablespoon for flavor. Add the olive oil and heat on medium-low. When hot, add the onions, garlic, celery, and thyme. Sauté for 3-5 minutes until vegetables begin to soften and are fragrant. (Photos 3-4) Add Black-Eyed Peas – Drain the soaked peas in a colander and rinse them under cool tap water. Add the rinsed black-eyed peas to the pot with the vegetables, followed by the paprika, bay leaf, cayenne pepper (if using), and chicken broth. Mix well—season with salt and pepper to taste. (Photos 5-6) Simmer – Cover the pot with a lid, turn the heat to high, and bring the water to a boil. Once it boils, turn the heat down to low and simmer for 60-80 minutes.
Add the Collard Greens
Add Greens– After one hour of simmering, the black-eyed peas should be tender. Add the collard greens and stir them in until wilted. Smash some of the peas on the side of the pot as you stir to help the liquid thicken if desired. If the soup is too thick, add a little broth or water ¼ cup at a time until it reaches your desired consistency. (Photo 7) Simmer – Bring the pot back to a low boil and simmer the peas and greens for an additional 15-30 minutes (depending on how tender you like your greens). It’s done when the greens are tender and the peas have broken down further, thickening the liquid more. Taste test the peas and add salt to your preference (I used about a teaspoon of salt for this recipe). (Photo 8) Serve – Taste the peas and add salt to your liking (I used about a teaspoon of salt for this recipe). Serve with bread, rice, or cornbread, and enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Let your black-eyed peas and collard greens cool completely, and store them in an airtight container in the fridge or freezer. They’ll keep in the refrigerator for 3-5 days or up to 3 months in the freezer. Thaw them in the fridge the night before you plan to use them. To reheat this dish, put it in a pot on the stove over medium heat. A little chicken broth or water will loosen up the mix if it’s too thick.
Serving and Storage Instructions
Serve this dish hot off the stove with all your favorite Southern sides and meats. Store leftovers in an airtight container in the fridge for 3-5 days, as noted above. Reheat in the microwave or on the stovetop for a quick soul-food fix.
What Goes With Black Eyed Peas and Collard Greens
Collard greens and black-eyed peas always go well with plenty of freshly baked cornbread, in keeping with Southern tradition. And while this is easily a meal on its own, it also makes a lovely side for other Southern main courses, such as fried chicken, fried pork chops, or smoked pulled chicken.
More Southern Specialities to Try
Conclusion
Get ready to indulge in some mind-blowing soul food black-eyed peas and collards! Be sure to let me know what you think in the comments below if you try it. I always love hearing from you. 🫶
Watch How to Make It
