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Bowl of Smoky Black-Eyed Peas with Collards served on a wooden table

Smoky Black Eyed Peas and Collard Greens

A hearty and nutritious Southern dish that combines black-eyed peas and collard greens, flavored with smoked paprika and garlic.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Black Eyed Peas
  • 1 lb dried black-eyed peas (or substitute with 3 x 14-ounce cans for convenience) Can use canned for ease.
  • 1 teaspoon salt
  • 6 cups water or stock Use to enhance flavors.
  • 2 pieces bay leaves Adds a hint of earthiness.
  • 3 cloves garlic Or one shallot for a savory foundation.
  • 2 tablespoons olive oil For sautéing.
  • 1 piece onion, diced Adds sweetness.
  • 8 cloves garlic, roughly chopped Enhances flavor.
  • 5 cups cooked black-eyed peas Using pre-cooked for simplicity.
  • 1 teaspoon salt More to taste.
  • 1-2 teaspoons smoked paprika For that unforgettable smokiness.
  • ¼ teaspoon allspice For a warm undertone.
  • Pinch cayenne (optional) If you crave a little heat.
  • ½-1 cup broth or bean water For sauciness.
  • 6 cloves garlic For additional depth.
For the Collard Greens
  • 2-3 bunches collard greens (12-15 leaves) Provides vibrant color and nutrients.
  • 2 tablespoons olive oil For sautéing.
  • ¼ teaspoon salt To season the greens.
  • ¼ teaspoon chili flakes More to taste for a gentle kick.
  • One batch gremolata For a zesty finish.
  • One batch cornbread See notes for vegan version.

Method
 

Preparation
  1. For the Instant Pot, add black-eyed peas, water, salt, bay leaves, and garlic into the pot. Set it to pressure cook on high for 15 minutes, then manually release after 10 minutes. Drain the peas, saving the cooking liquid for later use.
  2. For the stovetop, combine all ingredients in a pot and simmer gently until beans are tender, adjusting the water as needed to keep about an inch of liquid above the beans. Drain and reserve liquid once tender.
Cooking the Collard Greens
  1. Trim the thick stems off the collard greens and slice them thinly. Chop leaves into roughly 1-inch pieces.
  2. Heat olive oil in a skillet over medium heat; add garlic, chili flakes, and salt, stirring until garlic is fragrant.
  3. Sauté chopped stems for 3-4 minutes, then add collard greens with a splash of broth, cover, and cook until vibrant and wilted. Adjust seasoning as desired.
Combining the Ingredients
  1. In another skillet, heat olive oil, add diced onion and garlic, and sauté until fragrant.
  2. Stir in smoked paprika and allspice, followed by the cooked black-eyed peas.
  3. Pour in reserved bean liquid or veggie broth to achieve desired consistency and adjust seasonings to taste.
Serving
  1. Serve a generous scoop of black-eyed peas in a bowl, top with collard greens, and finish with a dot of gremolata for freshness.

Notes

For more flavor, consider adding lemon zest to the collard greens if you're forgoing gremolata. If using canned peas, rinse them thoroughly to remove excess sodium. Experiment with spices; cumin and coriander can add interesting depth. Use pre-chopped vegetables to save time. This dish is great for gatherings when made in larger batches.