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.
Servings 12 cups
Calories 170kcal
Equipment
Ingredients
- 1 pound bag dried black eyed peas Rinsed
- 1 smoked turkey leg or wing About 1 pound to 1 1/2 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 1/2 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 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.
Nutrition
Serving: 1cup | Calories: 170kcal | Carbohydrates: 10g | Protein: 11g | Fat: 8g