Black Eyed Peas and Collard Greens

This Black Eyed Peas and Collard Greens recipe is cooked together in the same pot and is perfect for your first meal of the New Year. This dish clings to Southern soul food traditions and is seasoned with a touch of smokiness from smoked turkey or ham hocks and the best combo of spices and seasonings.

Why You Will Love This Recipe

Eating black-eyed peas with collard greens is a tradition rooted in Southern cuisine, particularly in the American South. There are a few reasons why these two dishes are often paired together:

• Symbolism for New Year’s Day: In Southern tradition, it is believed that eating black-eyed peas and collard greens on New Year’s Day brings good luck and prosperity for the year ahead. The black-eyed peas represent good luck, while the collard greens symbolize money and wealth. By eating these foods together, people hope to attract financial abundance and fortune in the coming year.
• Flavor and Texture Combo: These two complement each other well in terms of flavor and texture. The earthy, slightly sweet flavor of the black-eyed peas pairs nicely with the slightly bitter taste of the collard greens. Additionally, the creamy texture of the peas pairs wonderfully with the hearty, chewy texture of the greens, creating a satisfying and balanced meal.
• Nutritional Benefits: The peas and greens are nutritious foods rich in vitamins, minerals, and fiber. The peas are a good source of protein, fiber, and folate, while the collards are packed with vitamins A, C, and K, as well as calcium and iron. Eating these foods together provides a well-rounded and nourishing meal.
• Cultural Tradition: Eating the meal for New Year’s and throughout the holidays is a longstanding tradition in Southern and soul food cuisine, passed down through generations. It is a beloved comfort food combination that is enjoyed not only for its flavor and symbolism but also for its cultural significance and connection to heritage.

How to Shop for Collard Greens

The first thing to consider is whether you plan to buy the large leafy (standard) collard greens or pre-cut options. Some grocery stores offer pre-cut or pre-washed collard greens for convenience. While these can save time in the kitchen, be sure to check the quality and freshness of the pre-cut greens before purchasing.

Sometimes these pre-washed packages include a lot of stems which often reduces the amount of actual leafy greens you get in the package. When using these, I often purchase more (in weight) than I need to ensure I have enough greens for the meal.

Here are some things to consider when shopping:

• Choose Fresh Greens: Look for collard greens that are fresh and vibrant in color, with crisp, dark green leaves. Avoid any greens that are wilted, yellowing, or have brown spots.
• Check the Stems: Examine the stems of the greens to ensure they are firm and not woody or fibrous. Tender stems indicate younger, more tender greens.
• Consider Organic Options: If possible, opt for organic greens to reduce exposure to pesticides and other chemicals.
• Select the Right Quantity: Depending on how many people you plan to serve and how you intend to use them, choose the appropriate quantity of greens. One bunch of collard greens typically serves 2-4 people, depending on the size of the bunch and how they are prepared.
• Check for Pests: Inspect the leaves of the greens for any signs of pests, such as holes or chewed edges. While a few minor imperfections are normal, avoid greens that are heavily damaged by pests.

How to Wash Greens

Washing the greens is an essential step to remove any dirt, debris, or pesticide residues that may be present on the leaves. Here’s how to wash them effectively:

1. Fill a Sink or Large Bowl with Cold Water: Start by filling a clean sink or a large bowl with cold water. You’ll need enough water to fully submerge the greens.
2. Separate the Leaves: Remove the greens from their bunch and separate the leaves from the stems. Discard any damaged or yellowing leaves.
3. Submerge the Leaves in Water: Submerge the collard green leaves in the cold water bath, allowing them to soak for a few minutes. Swirl them around gently with your hands to help loosen any dirt or debris.
4. Inspect the Leaves: After soaking, lift the greens out of the water and inspect them for any remaining dirt or grit. If you notice any, repeat the soaking process with fresh water until the leaves are clean.
5. Rinse Under Running Water: After soaking, rinse each leaf individually under cold running water. Hold the leaves under the faucet and rub them gently with your fingers to remove any remaining dirt or debris.
6. Pat Dry or Use a Salad Spinner: Once the greens are clean, you can either pat them dry with clean kitchen towels or use a salad spinner to remove excess moisture. If using a salad spinner, spin the leaves in batches until they are dry.
7. Trim and Chop as Desired: After washing and drying, chop the leaves into small strips.

Use the clean, washed greens immediately or store them properly in a clean, airtight container or produce bag in the refrigerator for later use. They will last properly covered and sealed for a few days.

Do You Have to Soak The Peas

If you want to lower the cooking time you will need to soak them in advance. You have two options. You can soak them overnight in a large bowl filled with water. Or you can boil a large pot of water on the stove. Once the temperature reaches boiling, remove the pot from heat and add the beans. Allow the beans to soak for at least one hour.

Not soaking them in advance will likely add a couple of hours to your cooking time.

Spices and Flavor

Smoked meat is a staple for cooking both greens and black eyed peas because it adds richness to the flavor when simmered with the dish. I use a smoked turkey wing or turkey leg. I often use a wing (Frick’s brand) because a lot of times the turkey leg is too large to fit in the pot. If you grab a large one, you can trim it down to fit.

Other smoked meat options include ham hocks, bacon, salt pork, or sausage. Feel free to use any of those if preferred.

I like to use my Homemade Collard Greens Seasoning which is very similar to Creole Seasoning. Feel free to use store-bought Creole Seasoning if you wish.

How to Make Black Eyed Peas and Collard Greens

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Place the smoked turkey in a pot large enough to fit along with water. Add enough water to cover the smoked turkey. Bring the water to a boil. Cook the smoked turkey for 45 minutes to an hour until it becomes tender.
2. While the smoked turkey cooks, wash your greens.
3. Remove the stems from the greens and slice the greens into smaller pieces.
4. Place a Dutch oven or large soup pot on medium-high heat and add the olive oil.
5. When hot, add onions and garlic. Saute until translucent and fragrant.
6. Begin to layer in the greens and add them in batches.
7. Add in chicken broth, black eyed peas, smoked turkey, and Creole seasoning. Stir.
8. Place the lid on the pot and lower the heat to medium-low.
9. Cook until tender.

Cook Time How Long to Cook

Decide how you like your beans. Do you like them firm, soft, or mushy? Check in on the beans frequently while they cook. They will typically need anywhere from 1 1/2 hours – 3 hours depending on your texture preference. I like to cook mine for 2 hours. I like for them to be soft, but not mushy.

You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork.

How to Tell When It’s Finished Cooking

To check for doneness, use a fork or spoon to pierce a collard green leaf or black-eyed pea. If the fork or spoon easily pierces through the leaf or pea, they are likely done cooking. If they are still firm or tough, continue cooking for a little longer and test again.

Here are some other things to consider:

Collard Greens:

• Texture: Collard greens should be tender but still slightly crisp when they are done cooking. They should not be mushy or overly soft (unless that’s the texture you’re going for!)
• Color: Cooked collards will take on a deep dark green color.
• Taste: Taste a small piece of the greens to check for tenderness and flavor. They should have a tender texture and a savory flavor.

Black-Eyed Peas:

• Texture: Black-eyed peas should be tender when they are done cooking but not mushy. They should still hold their shape and have a slight bite to them.
• Color: Cooked peas will take on a darker color and appear plump and slightly wrinkled. The peas should be uniformly cooked, with no hard or undercooked pieces.
• Taste: Taste a few black-eyed peas to check for tenderness and flavor. They should be soft and creamy with a slightly nutty taste.

It’s important not to overcook collard greens and black-eyed peas, as they can become mushy and lose their texture and flavor. Pay close attention to their cooking progress and taste them periodically to ensure they are cooked to your desired level of tenderness.

How to Double the Recipe

You can double the amount of greens and peas and use the same amount of smoked turkey or opt for one slightly larger. The cooking time will remain the same.

What Type of Pot to Use

To cook these together in the same pot it’s best to use a large, heavy-bottomed pot or Dutch oven. Be sure you have a lid.

A Dutch oven is an excellent choice for cooking this dish, as it distributes heat evenly and retains heat well. Its wide cooking surface allows for ample room to cook the collard greens and black-eyed peas together without overcrowding.

A large stockpot with a heavy base is also suitable for cooking this dish. Look for a stockpot with a capacity of at least 6-8 quarts to accommodate the volume needed for this dish.

How to Make the Dish Vegan or Vegetarian

Omit the smoked turkey. Use vegetable broth. Add in 1/2 teaspoon smoked paprika and 1/2 teaspoon of red pepper flakes for flavor.

How to Store

You can store the dish tightly covered and sealed in the fridge for 3-4 days.

How to Reheat

You can reheat the dish on the stove or in the oven (at 350 degrees) until warm. You can also use the microwave on high power in 1-minute increments, stirring between each interval, until the greens and peas are heated through.

Pair With These Recipes

Southern Soul Food Cornbread
Southern Soul Food Baked Mac and Cheese
Baked Turkey Wings
Smothered Turkey Wings
Southern Candied Sweet Potatoes
Southern Cooked Cabbage
Ham Hocks and Beans
Cajun Seafood Gumbo with Shrimp and Crab

More Greens Recipes

Southern Soul Food Mustard Greens
Mixed Greens
Quick Sauteed Collard Greens
Collard Greens with Smoked Turkey
Slow Cooker Crockpot Collard Greens
Collard Greens Seasoning