Okay, flavor adventurers, listen up! I’m about to drop a recipe that’s pure Cuba Queen gold – my Southern Black-Eyed Peas with Collard Greens. This isn’t your grandma’s bland version. Nope, we’re cranking up the flavor dial to eleven! Get ready for a dish that’s smoky, savory, and guaranteed to bring good luck (and good taste!) to your table.
I’ll never forget the first time I had real Southern Black-Eyed Peas with Collard Greens. It was at a tiny, hole-in-the-wall restaurant in Charleston, SC. The smoky aroma alone made my mouth water, but when I took that first bite? BOOM! The perfect balance of earthy greens, creamy black-eyed peas, and that unmistakable hint of ham hock… I knew I had to recreate that magic in my own kitchen, Cuba Queen style! I mean, it’s not like this is just a New Year’s Recipe.
It took a LOT of testing to nail the perfect balance. My first few attempts were either too bland or just plain sad. But then I realized the key ingredient: TIME. Slow cooking those flavors is where the magic happens. That’s how the Southern Black-Eyed Peas with Collard Greens flavors truly meld together. This is what makes it so irresistible.
Now, I’m sharing my secret weapon with you! This Southern Black-Eyed Peas with Collard Greens recipe is not just delicious, it’s a flavor experience. So, ditch the boring dinners and get ready for a taste of the South, Cuba Queen style! Let’s get cooking!
INGREDIENTS You Need for This:
This Southern Black-Eyed Peas with Collard Greens ingredient list is SHORT but mighty! Don’t let the simplicity fool you; each ingredient plays a vital role in building that unforgettable flavor.
- 1 pound dried black-eyed peas: Don’t even THINK about using canned! Dried peas have a superior texture and flavor.
- 1 tablespoon olive oil: For sautéing and adding a touch of richness.
- 1 large yellow onion, chopped: Adds a foundational sweetness and aromatics.
- 4 cloves garlic, minced: Because garlic makes everything better! Trust me, on this Southern Black-Eyed Peas with Collard Greens recipe it’s a total game changer.
- 4 cups chicken broth: Provides a flavorful base for cooking the peas and greens.
- 1 teaspoon smoked paprika: The secret ingredient that adds that irresistible smoky flavor! Smoked paprika is a staple in so many of my recipes!
- 1/2 teaspoon red pepper flakes: For a touch of heat! Feel free to adjust to your liking.
- 1 pound collard greens, chopped: Fresh is best! Look for vibrant, dark green leaves.
- 1-2 Ham Hocks: This is the FLAVOR BOMB that takes this to the next level. Don’t skimp on the Ham Hocks
- Salt and pepper to taste: Season generously!
- 1/4 cup apple cider vinegar: A splash of acidity balances the richness of the dish.
For this Southern Black-Eyed Peas with Collard Greens, you’ll find the best dried black-eyed peas at your local farmers market or specialty grocery store. Sometimes I find the best ones at the local Mexican market. The quality of the peas makes a HUGE difference! You may even find the Ham Hocks there!
Splurge on high-quality smoked paprika for this one. Trust me, the difference in flavor is worth it. It will change your Southern Black-Eyed Peas with Collard Greens game. Plus, a good quality smoked paprika lasts a long time!
Store your dried black-eyed peas in an airtight container in a cool, dry place. They’ll keep for months! Soaking them overnight is key to reducing cooking time.
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s dive into the Southern Black-Eyed Peas with Collard Greens cooking process! Don’t stress – your dish is going to be incredible. I am totally here for you!
- Soak the black-eyed peas: Place the dried black-eyed peas in a large bowl and cover with cold water. Soak overnight (or for at least 8 hours). Drain and rinse before using.
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine ingredients: Add the soaked and rinsed black-eyed peas, chicken broth, smoked paprika, red pepper flakes, and Ham Hocks to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add the collard greens: Stir in the chopped collard greens. Cover and continue to simmer for another 30-45 minutes, or until the peas are tender and the greens are wilted. I like my Southern Black-Eyed Peas with Collard Greens greens to be very soft.
- Season and finish: Remove the Ham Hocks from the pot and shred the meat. Discard the skin and bones. Return the shredded meat to the pot. Stir in the apple cider vinegar, salt, and pepper to taste.
- Simmer and serve: Simmer for another 10 minutes to allow the flavors to meld. Serve hot and enjoy!
Pro tip for Southern Black-Eyed Peas with Collard Greens perfection: Don’t rush the cooking process! The longer you simmer the peas and greens, the more flavorful they become. Seriously!
In my kitchen, this Southern Black-Eyed Peas with Collard Greens takes exactly 1 hour and 45 minutes from start to finish (not including soaking time). But every stove is different, so keep an eye on it!
Your Southern Black-Eyed Peas with Collard Greens should look rich and vibrant, smell smoky and savory, and the peas should be tender.
Here’s where most people mess up their Southern Black-Eyed Peas with Collard Greens – they don’t season it enough! Don’t be afraid to add salt and pepper until it tastes AMAZING.
While your Southern Black-Eyed Peas with Collard Greens is working its magic, grab your camera – this is Instagram gold! Seriously, everyone will be jealous of this dish.
This is where your Southern Black-Eyed Peas with Collard Greens transforms into pure Soul Food magic.
PRESENTATION:
This Southern Black-Eyed Peas with Collard Greens absolutely slays at dinner parties! Seriously, presentation can take the same meal to the next level.
Serve this Southern Black-Eyed Peas with Collard Greens hot in a rustic bowl, garnished with a sprinkle of fresh parsley and a drizzle of olive oil. Serve with a side of cornbread for the ultimate Southern comfort food experience.
People absolutely lose their minds when I serve this Southern Black-Eyed Peas with Collard Greens at New Year’s gatherings. I mean, who doesn’t need a little luck? It makes the perfect New Year’s Recipe.
This Southern Black-Eyed Peas with Collard Greens is also amazing served over rice or grits. The creamy peas and savory greens create a flavor explosion that will have you coming back for more. You can even make Hoppin’ John!
For an Instagram-worthy plating technique, try layering the peas and greens in a shallow bowl, topping with a crispy fried egg, and garnishing with hot sauce.
Turn your leftover Southern Black-Eyed Peas with Collard Greens into a delicious soup by adding more broth and blending until smooth.
For a seasonal twist, try adding a touch of maple syrup or molasses to your Southern Black-Eyed Peas with Collard Greens during the fall months. The sweetness pairs perfectly with the smoky flavors. Check out these maple roasted carrots with chickpeas!
FAQs:
Got questions? I’ve got answers! Here are some common Southern Black-Eyed Peas with Collard Greens cooking challenges and my solutions:
Can I make this Southern Black-Eyed Peas with Collard Greens spicier?
Absolutely! Add more red pepper flakes, a dash of hot sauce, or even a chopped jalapeño pepper to the pot.
What if I don’t have chicken broth?
You can substitute vegetable broth or water, but the chicken broth adds a richer flavor.
How do I know when my Southern Black-Eyed Peas with Collard Greens is perfectly done?
The peas should be tender and creamy, and the greens should be wilted and tender. Taste and adjust seasoning as needed.
Can I use frozen collard greens?
Yes, but fresh collard greens have a better flavor and texture. If using frozen, thaw them completely and squeeze out any excess water before adding them to the pot.
Can I use a Slow Cooker Greens for this Southern Black-Eyed Peas with Collard Greens recipe?
Yes! Combine all ingredients in a slow cooker and cook on low for 6-8 hours, or until the peas are tender. Check out Slow Cooker Black-Eyed Peas for more information.
Can I make this recipe vegetarian?
Yes! Omit the Ham Hocks and use vegetable broth. Add a teaspoon of liquid smoke for a smoky flavor.
What if my peas are still hard after simmering for a long time?
Your peas might be old. Try adding a pinch of baking soda to the pot, which can help soften them. Or, just continue cooking them.
CONCLUSION:
This Southern Black-Eyed Peas with Collard Greens represents everything Cuba Queen stands for: bold flavors, comforting textures, and recipes that bring people together. Plus, it’s a New Year’s Recipe!
My Southern Black-Eyed Peas with Collard Greens Power Tips:
- Don’t skip the soaking! It reduces cooking time and improves the texture of the peas.
- Use high-quality smoked paprika! It’s the key to that irresistible smoky flavor.
- Taste and adjust seasoning! Don’t be afraid to add salt and pepper until it tastes AMAZING.
Southern Black-Eyed Peas with Collard Greens Variations I’ve Created and Loved:
- Spicy Black-Eyed Peas and Collard Greens: Add extra red pepper flakes and a chopped jalapeño for a fiery kick.
- Smoked Sausage and Black-Eyed Peas with Collard Greens: Add sliced smoked sausage to the pot for a hearty and flavorful meal.
- Coconut Milk Black-Eyed Peas and Collard Greens: Add a can of coconut milk for a creamy and exotic twist. This reminds me of another flavor explosion I’ve had using similar ingredients in my Black Eyed Peas Okra Stew!
The spicy version always gets the biggest reactions at my house!
I have total confidence you are going to be successful in creating Southern Black-Eyed Peas with Collard Greens. Now it’s your turn! Make this Southern Black-Eyed Peas with Collard Greens your signature dish! And hey, you can post it to a facebook group! Maybe even here: New Year’s Day Dinner: Blackeyed Peas and Collard Greens!
Get ready to create some unforgettable Southern Black-Eyed Peas with Collard Greens memories! Don’t forget to share your results with me! And don’t forget the luck a serving of this Southern Black-Eyed Peas with Collard Greens can bring! Need more soul food ideas? Maybe you can get some inspo from here: Black eyed peas and collard greens for good luck So, flavor adventurers, what are you waiting for? Get cooking with Southern Black-Eyed Peas with Collard Greens!
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Southern Black-Eyed Peas with Collard Greens
This Southern Black-Eyed Peas with Collard Greens recipe is a hearty and flavorful dish perfect for New Year’s Day or any time you crave comforting Southern flavors. Packed with nutrients and smoky goodness, it’s a delicious and healthy way to enjoy classic Southern cuisine.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 pound dried black-eyed peas, rinsed
- 1 pound collard greens, washed and chopped
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
- Optional: Cooked ham hock or bacon for added flavor
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, smoked paprika, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Pour in vegetable broth and add black-eyed peas. Bring to a boil, then reduce heat and simmer for 1 hour, or until black-eyed peas are tender.
- Add collard greens and apple cider vinegar. Continue to simmer for 30 minutes, or until collard greens are tender.
- Season with salt and pepper to taste. If using, add cooked ham hock or bacon during the last 30 minutes of cooking.
- Remove ham hock or bacon before serving (optional). Serve hot.
Notes
Serve with a side of cornbread for a complete Southern meal. You can also add a splash of hot sauce for extra heat.