Now when it comes to soul food, few very dishes evoke the same sense of nostalgia and warmth as black-eyed peas and collard greens. Traditionally served side by side, these Southern staples symbolize luck, prosperity, and the comfort of home. But when you combine the two into one hearty dish, the result is a magical and deeply satisfying experience that takes soul food to the next level.
The tender, earthy black-eyed peas perfectly complement the vibrant, slightly bitter collard greens, creating a balance of flavors that feels both nourishing and indulgent. Add smoky turkey or your favorite seasoning meat or Ham Hocks, and you’ve got a dish that’s rich in history, flavor, and love.
Cooking them together not only blends their unique textures and tastes but also allows the flavors to meld into something greater than the sum of their parts. The peas soak up the savory essence of the greens, while the greens take on the creamy heartiness of the peas. Each spoonful is infused with smoky, soulful goodness that warms you from the inside out.
Whether served as the centerpiece of a meal or alongside other Southern favorites like cornbread or fried chicken, black-eyed peas and collard greens are a celebration of tradition, community, and the enduring magic of soul food. Combining them into one dish brings together two icons of Southern cuisine in a way that’s sure to become a new favorite at your table.
If you’ve been searching for the perfect recipe to impress your family and friends or just treat yourself to a hearty, satisfying meal, this is it. Stick with me, and I’ll show you how to make a dish that’ll have folks coming back for seconds (and thirds).
This dish isn’t just food—it’s an experience. Here’s why it deserves a spot on your menu:
- Packed with Flavor: The smoky turkey, Creole seasoning, and tender greens combine for a taste that’s bold, savory, and unforgettable.
- Nutritious and Filling: Loaded with fiber, protein, and essential vitamins, this dish is as nourishing as it is delicious.
- Versatile: Whether you’re serving it as a side dish or the star of the meal, it pairs beautifully with cornbread, rice, or your favorite Southern staples.
- Rooted in Tradition: Black-eyed peas are said to bring good luck and prosperity, especially when enjoyed on New Year’s Day.
- Crowd-Pleasing: Perfect for feeding a hungry crowd, this recipe is hearty enough to satisfy everyone at the table.
Ingredients: What You’ll Need
Main Ingredients
- 1 pound dried black-eyed peas – Rinsed thoroughly.
- 1 smoked turkey leg or wing (1-1.5 pounds) – Fully cooked.
For the Collard Greens
- 2-3 pounds fresh collard greens – Typically 3-4 bundles, including stems.
- 1 teaspoon olive oil
- 1 cup white onion, chopped
- 3 garlic cloves, minced
For the Broth
- 5-6 cups chicken broth
- 1 tablespoon Creole seasoning – Adjust to your taste.
Step-by-Step Guide: How to Make Black Eyed Peas and Collard Greens
Step 1: Prep the Black-Eyed Peas
- If you didn’t soak the peas overnight, add them to a large pot with enough water to cover. Bring the water to a boil, then remove from heat. Let the peas soak for 1 hour before draining.
Step 2: Cook the Smoked Turkey
- Place the smoked turkey in a large pot and add enough water to cover.
- Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until the turkey is tender. Check the water level and add more if needed.
Step 3: Clean the Collard Greens
- Fill a sink or large bowl with water. Wash the greens thoroughly, scrubbing the veins to remove dirt.
- Remove the stems and chop the greens into bite-sized pieces.
Step 4: Sauté the Aromatics
- Heat olive oil in a Dutch oven over medium-high heat.
- Add the onions and garlic, sautéing until fragrant and translucent.
Step 5: Wilt the Greens
- Add the greens to the pot in batches, allowing them to wilt before adding more. Stir occasionally to combine.
Step 6: Combine Everything
- Add the chicken broth, black-eyed peas, smoked turkey, and Creole seasoning to the pot. Stir to mix well.
- Ensure the liquid fully covers the ingredients. Add more broth or water if necessary.
Step 7: Simmer to Perfection
- Cover the pot and simmer on medium-low heat for about 2 hours. Stir occasionally.
- Check for doneness by mashing a bean with a fork—it should be soft and tender.
Step 8: Final Touches
- Remove the smoked turkey. Shred the meat with two forks and return it to the pot if desired.
- Taste and adjust seasoning with salt and pepper as needed.
Step 9: Serve and Enjoy
- Serve hot with a slotted spoon, and pair with your favorite Southern sides.
Expert Tips and Tricks
- Layer Your Flavors: Add a splash of apple cider vinegar or a pinch of sugar to balance the bitterness of the greens.
- Don’t Skimp on the Broth: The broth is the backbone of this dish. Use high-quality chicken broth for the best results.
- Low and Slow: Simmering the dish ensures the flavors meld beautifully and the peas cook evenly.
- Save the Bones: The smoked turkey bones add depth to the broth—don’t toss them out!
- Go Big: This dish freezes well, so make a double batch and save some for later.
15 Variations to Try
- Use ham hocks or bacon instead of smoked turkey.
- Swap chicken broth for vegetable broth for a vegetarian twist.
- Add diced bell peppers for extra color and flavor.
- Stir in a can of diced tomatoes for a tangy kick.
- Toss in a handful of okra for a Southern flair.
- Add a dash of hot sauce for some heat.
- Incorporate andouille sausage for a Cajun-inspired variation.
- Use kale or mustard greens if collards aren’t available.
- Replace black-eyed peas with field peas or crowder peas.
- Add a teaspoon of smoked paprika for more depth.
- Include diced sweet potatoes for a hint of sweetness.
- Sprinkle in cayenne pepper for a spicy touch.
- Cook with coconut milk for a creamy, Caribbean twist.
- Add shredded carrots for a subtle sweetness.
- Serve over grits for a hearty bowl meal.
What to Serve with Black Eyed Peas and Collard Greens
- Cornbread
- Steamed Rice
- Mashed Potatoes
- Fried Chicken
- BBQ Ribs
- Catfish
- Hush Puppies
- Mac and Cheese
- Sweet Potato Casserole
- Pickled Vegetables
- Biscuits
- Green Beans
- Roasted Vegetables
- Potato Salad
- Pasta Salad
Storage Tips for Black-Eyed Peas and Collard Greens
- Refrigeration: Allow the dish to cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3-4 days.
- Freezing: For longer storage, transfer the cooled dish to a freezer-safe container or resealable freezer bag. Remove as much air as possible before sealing. Freeze for up to 3 months.
- Portioning: Divide the dish into smaller portions before storing. This makes reheating easier and minimizes waste if you don’t need the entire batch at once.
- Labeling: Always label your container with the date you prepared the dish, so you can keep track of freshness.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, and add a splash of water or broth to restore the consistency. If using a microwave, heat in short increments, stirring in between to ensure even warming.
- Do Not Refreeze: Once thawed, avoid refreezing the dish to maintain texture and flavor.
How Much to Make for Family Gatherings
When you’re planning to bring a comforting dish like black-eyed peas and collard greens to the table, it’s all about making sure there’s enough to go around. For a family of 6-8, starting with about 1 pound of black-eyed peas and 2-3 pounds of fresh collard greens should hit the sweet spot. This amount ensures everyone gets a hearty helping, and you might even have a little left for seconds—because trust me, folks will be coming back for more.
Now, if you’re hosting a larger crowd, it’s time to double or even triple the recipe. Think about it—this dish is the kind of soul food that brings people together. It’s hearty, satisfying, and always a hit. For bigger gatherings, you might want to go with 2-3 pounds of black-eyed peas and 6-9 pounds of collard greens. Not only will you have plenty for everyone, but you’ll also keep the vibe festive with a table full of good food that’s made with love.
Remember, it’s better to have a little extra than to run out when folks are raving about how good it is. Pair it with some golden cornbread or buttery dinner rolls, and you’ve got a spread that’ll leave everyone asking for your recipe!
How Far in Advance Can I Make This Dish?
You can make black-eyed peas and collard greens up to 3-4 days in advance and store it in an airtight container in the refrigerator. The flavors often deepen over time, making the dish even more delicious the next day.
For longer storage, you can freeze the dish for up to 3 months. Make sure to let it cool completely before transferring it to freezer-safe containers or bags. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to refresh the consistency.
Black Eyed Peas and Collard Greens: The Ultimate Soul Food Comfort Dish
Description
Black-Eyed Peas and Collard Greens
This ultimate soul food comfort dish brings together two Southern classics in one pot. Tender black-eyed peas and vibrant collard greens simmered with smoky turkey create a rich, savory medley of flavors that symbolize luck, prosperity, and tradition. Perfect for a family gathering or a cozy weeknight meal, this dish is a hearty and flavorful way to celebrate the comforting magic of soul food. Serve with cornbread for the ultimate Southern experience!
Ingredients
Instructions
- If you didn’t soak the peas overnight, add them to a large pot with enough water to cover. Bring the water to a boil, then remove from heat. Let the peas soak for 1 hour before draining.
- Place the smoked turkey in a large pot and add enough water to cover. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until the turkey is tender. Check the water level and add more if needed.
- Fill a sink or large bowl with water. Wash the greens thoroughly, scrubbing the veins to remove dirt. Remove the stems and chop the greens into bite-sized pieces.
- Heat olive oil in a Dutch oven over medium-high heat. Add the onions and garlic, sautéing until fragrant and translucent.
- Add the greens to the pot in batches, allowing them to wilt before adding more. Stir occasionally to combine.
- Add the chicken broth, black-eyed peas, smoked turkey, and Creole seasoning to the pot. Stir to mix well. Ensure the liquid fully covers the ingredients. Add more broth or water if necessary.
- Cover the pot and simmer on medium-low heat for about 2 hours. Stir occasionally. Check for doneness by mashing a bean with a fork—it should be soft and tender.
- Remove the smoked turkey. Shred the meat with two forks and return it to the pot if desired. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with a slotted spoon, and pair with your favorite Southern sides.
Notes
- Symbol of Tradition: Black-eyed peas and collard greens are iconic in Southern cuisine, representing luck, prosperity, and comfort.
One-Pot Wonder: Combining the two into a single dish simplifies preparation while blending their flavors beautifully.
Smoky Depth: Adding smoked turkey, ham hocks, or bacon infuses the dish with a rich, savory depth.
Perfect Pairing: Serve alongside cornbread or over rice for a complete and satisfying meal.
Customizable Spice: Adjust the seasonings with garlic, onions, red pepper flakes, or a splash of hot sauce to suit your taste.
