Why do people eat black-eyed peas and collard greens?

There is a tradition of eating black-eyed peas for New Year's Day to bring good luck. Learn more about the tradition to eating this dish to start the year along with our Healthier Hoppin' John recipe .

Is collard greens and black-eyed peas good for you?

This collard greens and black-eyed peas recipe is packed with nutrition. The dark leafy collard greens are loaded with vitamins, and black-eyed peas are a good source of fiber and plant based protein. We use a modest amount of bacon here to add flavor. You could use turkey bacon to reduce the amount of saturated fat.

What do black-eyed peas go well with?

Well, we definitely think black-eyed go well with collard greens! Cooking up some onions and bell pepper is a good way to start a dish with black-eyed peas. Check out our collection of Black-eyed Peas Recipes for more ideas, including what to serve with them.

What to do with leftovers?

Store leftover black-eyed peas and collard greens in an air tight container. It will keep for several days in the refrigerator. Reheat to serve as a side dish, or you could also use the dish in a wrap along with some chicken or other protein.

Black-Eyed Peas with Collard Greens Recipe

Black-Eyed Peas with Collard Greens

black skillet with black-eyed peas and collard greens.

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Black-eyed peas cooked with collard greens and topped with bacon for a flavorful side dish.

Author: Cooking Chat
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Yield: 5 servings 1x
Category: side dish
Method: stove top
Cuisine: soul food

Ingredients

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2 strips of bacon
1 tbsp olive oil
1 onion, chopped
1/2 of a red bell pepper, chopped
4 cups of collard green leaves, coarsely chopped
1/2 cup of low sodium chicken broth
14 1/2 oz can black-eyed peas, drained and rinsed
1 teaspoon honey
pinch of salt
1/2 teaspoon smoked paprika
1 teaspoon thyme

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Instructions

Cook the bacon: coat a large skillet with oil spray. Heat the skillet on medium heat. Add the bacon and cook until crisp, turning occasionally. When the bacon is cooked, place it on a plate with a paper towel to absorb the grease. When the bacon has cooled, crumble it into bite sized bits.
Sauté onions: drain excess grease from the skillet but leave a bit for flavor. Add the olive oil, heat on medium low. Add the onions, and sauté for about 5 minutes until they begin to soften. Add the bell pepper, and sauté for a few more minutes.
Add collard greens to the skillet, along with the broth, honey and a pinch of salt. Stir to combine with the onions, and cover the skillet. Simmer on medium low heat for 10 minutes.
Add the black-eyed peas to the skillet, along with the thyme, paprika and half of the crumbled bacon. Stir to combine with the greens. Cover, and simmer for another 10 minutes or so, until the greens are tender.
Plate the black-eyed peas and collard greens. Top each serving with some of the remaining bacon bits. Enjoy!

Notes

Prepping collard greens: Cut the leaves off from the thick stems. The stems can be chopped fine and added to this dish, or saved for adding to a soup, stew, or stock.
Turkey bacon is an option for lower fat and calorie content, although you do lose a bit of flavor.
Classic Southern cooking or “soul food” would likely prepare a dish like this with a ham hock instead of bacon.

Keywords: black-eyed peas, collard greens, black-eyed peas with greens, Southern food

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