Black-eyed peas and collard greens are more than just a meal, they’re tradition where I come from. In the South, this dish shows up on New Year’s Day for good luck, but honestly, we make it year-round because it’s just that good. I grew up on bowls of tender greens and smoky, seasoned peas simmered low and slow. With my Southern background and years of testing recipes, I can promise you this one is foolproof and flavorful.
You will love these alongside my Southern Fried Chicken or Southern Fried Pork Chops.
Collard Greens and Black Eyed Peas Ingredients
- Black Eyed Peas: Grab a bag of dried peas/beans. In the South, they’re a symbol of good luck, but really, they’re just flat-out delicious when cooked right.
- Smoked Turkey Leg or Wing: This is where the deep, smoky flavor comes from. As the turkey cooks low and slow, it seasons the broth and adds richness that beans and greens alone can’t deliver. The meat also falls off the bone, giving the dish extra flavor and rich protein. You can swap in ham hocks, bacon, or even sausage
- Fresh Collard Greens: Collards are a true Southern staple. These are going to cook down tender and soak up the broth.
- Olive Oil: A little oil helps sauté the onions and garlic, pulling out their flavor before everything simmers together.
- Onions and Garlic: These are non-negotiable and a must for flavor.
- Broth: The broth gives the peas and greens something to cook in, and it soaks up the smoky turkey flavor while carrying all the seasoning. It’s the reason you’ll want a piece of cornbread to mop up every last drop.
- Creole Seasoning: Creole seasoning layers in salt, pepper, herbs, and just enough spice to wake everything up. It ensures every spoonful is bold and well-seasoned. But feel free to swap it out with any of your favorites.
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:
- 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.
- Separate the Leaves: Remove the greens from their bunch and separate the leaves from the stems. Discard any damaged or yellowing leaves.
- 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.
- 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.
- 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.
- 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.
- 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.
How to Make Southern Black Eyed Peas and Collard Greens
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Prep the greens. Wash the collard greens really well (they can be gritty). Stack a few leaves, roll them up, and slice into strips. Set aside.
- Start with the smoked turkey. In a large pot or Dutch oven, add the smoked turkey leg or wing and chicken broth. Bring it to a boil, then reduce to a simmer. Let it cook for 45-60 minutes so the broth picks up all that smoky flavor. Remove the turkey and broth and set aside.
- Add the aromatics. Place a Dutch oven or large soup pot on medium-high heat and add the olive oil. When hot, add onions and garlic. Saute until translucent and fragrant.
- Add broth and season it up. Add the broth, smoked turkey, Creole seasoning, salt, and pepper to taste. Stir well so the seasoning blends into the broth.
- Add the peas and greens. Stir in the black-eyed peas and collard greens. Make sure everything is submerged in the broth, add a little more broth or water if needed.
- Simmer low and slow. Cover and let it cook on low heat stirring occasionally. The peas should be tender, the greens soft, and the broth rich and flavorful.
- Shred the turkey. Once the smoked turkey is falling off the bone, pull it out, shred the meat, and stir it back into the pot. Discard the bones and skin.
- Taste and adjust. Give it a taste and add more Creole seasoning or salt if needed.
- Serve. Ladle into bowls and serve hot with cornbread on the side to soak up that flavorful broth.
Southern Black Eyed Peas and Collard Greens
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Equipment
Ingredients
- 1 pound bag dried black eyed peas Rinsed
- 1 smoked turkey leg or wing About 1 pound to 1 ½ pounds, fully cooked, You can find turkey legs and wings at most grocers. See notes for substitutions.
- 2-3 pounds fresh collard greens This is usually 3-4 bundles. Weigh for accuracy. Weight includes the stems.
- 1 teaspoon olive oil
- 1 cup chopped white onion
- 3 garlic cloves Minced.
- 5-6 cups chicken broth
- 1 tablespoon Creole Seasoning Adjust to suit your taste.
Instructions
- If You Did Not Soak The Black Eyed Peas Overnight: Fill a Dutch oven or soup pot with water (enough to cover the black eyed peas) and place it on the stove to boil. Once the water has boiled, remove it from the heat and add the black eyed peas. Allow the beans to soak for 1 hour and then drain the beans.1 pound bag dried black eyed peas
- 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. You may have to keep a close watch and add additional water as the water evaporates.1 smoked turkey leg or wing
- While the smoked turkey cooks, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirt or sand. Wash the greens thoroughly until the water runs clear.2-3 pounds fresh collard greens
- Remove the stems from the greens and slice the greens into smaller pieces.
- Place a Dutch oven or large soup pot on medium-high heat and add the olive oil.1 teaspoon olive oil
- When hot, add the onions and garlic. Saute until translucent and fragrant.1 cup chopped white onion, 3 garlic cloves
- Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
- Add in the chicken broth, black eyed peas, smoked turkey, and Creole seasoning. Stir. Use enough broth to fully cover the peas and greens to ensure even cooking. Substitute with water if necessary. Bring the pot to a boil.5-6 cups chicken broth, 1 tablespoon Creole Seasoning
- Place the lid on the pot and lower the heat to medium-low. Cook for 2 hours or until the beans are soft and the collards are tender. Check in and stir the greens and beans when necessary.You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork.
- Open up the pot and remove the smoked turkey. If you like meat in your black eyed peas and greens, use 2 forks and shred the turkey and return it to the pot. Taste repeatedly and add salt and pepper to taste if needed.
- Cool before serving. I like to use a slotted spoon to serve.
Notes
- Prep time will vary based on if you selected greens that require washing.
- Start with ½ tablespoon of Creole seasoning and adjust to taste or you can substitute Creole Seasoning for any of your favorite spices.
- It’s also common to serve collard greens with vinegar. Feel free to add it if you wish.
- You can substitute smoked turkey for ham hocks, bacon, salt pork, or whatever you wish.
- I like for my greens to be tender. If you like them super tender you may cook them for 3 hours or more. If you like more of a bite lessen the cook time. Check in on them to be sure you reach your desired result.
- If doubling the recipe or making more for a crowd you can double, triple the ingredients. If doubling, you can likely still use one turkey leg. For anything larger, you may consider using an additional smaller smoked turkey wing.
- Not soaking the black eyed peas in advance will likely add a couple of hours to your cook time.
- Rinse the black eyes peas first to remove any surface dirt.
- 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 ½ 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.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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.
Frequently Asked Questions and Pro Tips
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 ½ 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.
Yes! Canned peas are a great shortcut, just drain and rinse them first. These are already cooked, so you can just add them to the pot when the greens have finished cooking.
Nope. Smoked turkey is classic for that rich, smoky flavor, but you can swap in ham hocks, bacon, or even sausage. If you want it meatless, leave it out and use vegetable broth instead.
Cooking them low and slow in seasoned broth helps mellow out any bitterness. Make sure you remove the thick stems before slicing, too.
Absolutely. Add everything to the Crockpot, cover, and cook on low for about 6–7 hours or high for 3–4 hours until the peas and greens are tender.
Omit the smoked turkey. Use vegetable broth. Add in ½ teaspoon smoked paprika and ½ teaspoon of red pepper flakes for flavor.
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.
Chicken broth adds the most flavor, especially paired with smoked turkey. But vegetable broth works too if you’re keeping it vegetarian.
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.
Yes, this dish actually gets better the next day after the flavors have had time to meld together. Store it in the fridge and reheat on the stove.
You can store the dish tightly covered and sealed in the fridge for 3-4 days.
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.
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.
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.
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
LJ says
Can this recipe with the collards be made in a slow cooker? If so, can u give instructions for that please? Thanks
staysnatched says
Use this recipe and add the collards when you add everything else. https://www.staysnatched.com/slow-cooker-black-eyed-peas/