This dish embodies Southern comfort: earthy, flavorful, and deeply satisfying. A classic Southern black-eyed peas and collard greens recipe that’s simple to prepare and perfect for family gatherings.
Collard greens are available year-round, and while fresh leaves are best, frozen or canned greens can be used when fresh aren’t accessible. Fresh greens offer the best texture and flavor, but quality canned and frozen options work well in a pinch.
In many Southern households, New Year’s Day tradition ties into this meal: black-eyed peas symbolize good luck, while collard greens represent prosperity — the green color reminding folks of money. Whether you follow the superstition or not, it’s a delicious way to start the year.
What makes this recipe so yummy
- Simple, pantry-friendly ingredients — most items are likely already in your kitchen.
- Quick to prepare with minimal chopping and short cook time.
- Tender collard greens packed with nutrients, a tasty way to add leafy greens to your meals.
Groceries you’ll need: Ingredients
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This overview highlights the main steps; full details and exact measurements are in the recipe card at the bottom.
- Step 1: Cut the bacon into small pieces and sauté in a heavy-bottomed pot over medium-high heat until some fat renders.
- Step 2: Add chopped red onion and cook until softened, then stir in minced garlic and cook another minute or two until fragrant.
- Step 3: Meanwhile, rinse the collard greens thoroughly under cold water to remove any grit. Remove the thick stem and vein, then chop leaves into roughly 1-inch pieces.
- Step 4: Add the chopped collards to the pot, stir, cover, and let them wilt for about 5 minutes.
- Step 5: Pour in chicken broth, add diced ham (or another smoky meat), seasonings, and simmer covered over medium heat for about 20 minutes to develop flavor.
- Step 6: Stir in drained black-eyed peas, cover, and cook an additional 10 minutes to heat through and meld flavors.
- Step 7: Taste and adjust seasoning with salt and pepper before serving.
Hint: Use all bacon if you prefer, or swap the ham for a ham hock for richer, deeper flavor. If using dried black-eyed peas, allow extra time to cook them until tender before adding to the greens.
Recipe variations and substitute ideas
- Ham hock: Use a ham hock in place of diced ham for a smoky, slow-simmered depth.
- Bean broth: Reserve some liquid from canned peas for additional flavor instead of rinsing completely.
- Mustard greens: Swap collards for mustard greens for a slightly peppery bite.
- Vegetable broth: Use vegetable stock to keep the dish meat-light or vegetarian-friendly (add smoked or umami seasonings).
- Olive oil: Start with olive oil instead of bacon fat for a lighter base.
- Bay leaves: Add a couple of bay leaves while simmering for subtle aromatic notes.
- Bell pepper: Sauté diced bell pepper with the onions for extra sweetness and color.
- Heat: Add hot sauce, cayenne, or red pepper flakes if you like spicy food.
- Smoked paprika or liquid smoke: A small amount enhances smoky flavor without additional meat.
- Lemon juice: A squeeze of lemon before serving brightens the flavors.
- Smoked turkey: Leftover smoked turkey works beautifully here.
- Dry beans: If using dried beans, soak and cook them until tender before adding.
- Fresh thyme: Fresh thyme pairs nicely with the greens and ham.
Sharing is Caring
Necessary gear: Equipment
A sturdy heavy-bottomed pot or Dutch oven makes this recipe easiest. A slow cooker or pressure cooker also works well if you prefer hands-off cooking.
Related Recipes
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Popeyes Mashed Potatoes
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Crock Pot Hoppin’ John
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Traditional Cabbage Rolls
-
Cajun Cornbread
- Cabbage Rolls
- Cajun Cornbread Dressing
- Crock Pot Pinto Beans
- Chicken and Waffles
- Fried Cabbage and Potatoes
- Dutch Oven Jambalaya
- Tangy Fried Green Tomatoes
- Traditional Colcannon
Also, check the recipe card below for suggested sides that pair well with collard greens and black-eyed peas.
How to store leftovers
Once fully cooled, store black-eyed peas and collard greens in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
Mel’s kitchen notes
This dish adapts beautifully to a slow cooker or pressure cooker. An Instant Pot can also yield tender, flavorful black-eyed peas and greens with less active time.
About The Author
Melanie Cagle
Melanie is a professional food photographer and home cook with a passion for Cajun and Southern flavors. Since 2020 she has shared tested recipes and tutorials on this blog.
Her work has appeared on national platforms and she recently competed on Food Network’s “100 Cooks.”
If you try this Southern black-eyed peas and collard greens recipe, please leave a comment below to tell us how it turned out — feedback from readers is always appreciated.
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Southern Black Eyed Peas and Collard Greens
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Equipment
-
Dutch Oven or heavy-bottomed pot
Ingredients
- 2 Slices Bacon cut into squares
- 1 Each Red Onion chopped
- 4 Cloves Garlic minced
- 1 Bunch Collard Greens
- 1 Cup Diced Ham
- 2 Cups Chicken Broth
- 2 teaspoons Cajun Seasoning
- 2 (15 Ounce) Cans Black Eyed Peas drained and rinsed
- Salt and Pepper to taste
Instructions
-
Add the bacon to a heavy-bottomed pot and heat over medium-high until some fat renders.2 Slices Bacon
-
When the bacon has rendered some grease, add the red onion and cook until soft.1 Red Onion, chopped
-
Add the minced garlic and cook a couple more minutes until fragrant.4 Cloves Garlic
-
While the aromatics cook, wash the collard greens thoroughly, remove thick stems, and chop into 1-inch pieces.1 Bunch Collard Greens
-
Add the collards to the pot, stir well, cover, and cook over medium heat for 5 minutes to wilt.
-
Pour in chicken broth, add the diced ham and Cajun seasoning, stir, then cover and simmer for 20 minutes.1 Cup Diced Ham, 2 Cups Chicken Broth, 2 teaspoons Cajun Seasoning
-
Stir in the drained black-eyed peas, cover, and cook another 10 minutes so everything is heated through and flavors meld.2 (15 Ounce) Cans Black Eyed Peas, drained
-
Season to taste with salt and pepper, then serve warm.Salt and Pepper to taste
Nutrition
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