Black Eyed Peas with Collard Greens and Ham Is An Amazing Tasty Meal! (2024)

Simple black-eyed peas with collard greens and ham is an amazing Southern comfort dinner that is sure to please everyone! It’s rich, full of flavor, and so easy to make. You’ll want to whip up this dish all the time!

Southern Black Eyed Peas And Collard Greens

This recipe is simply seasoned to let the natural flavors shine, but it’s still full of flavor! In my version, I add lots of onion, garlic, and savory ham to season the black-eyed peas and greens.

It’s a simple, delicious meal that’s so hearty and filling! Serve this dish with a side of freshly baked cornbread, and you’ve got a meal that will impress any Southerner!

🥘 Black Eyed Peas with Collard Greens Ingredients, Notes, & Substitutions

Simple, tasty black-eyed peas with collards and ham are such an easy all-in-one dish. Keep these ingredients around, and you can have this tasty meal anytime the mood strikes!

• 2 tablespoons Olive Oil – I prefer extra virgin olive oil (EVOO) for this recipe as it’s a little healthier than butter or other fats.
• 1 cup Onion – The onion should be chopped for this recipe! I like to use white or yellow onion here.
• 1 tablespoon Minced Garlic – A tablespoon of minced garlic is equivalent to 3 cloves. You can mince your own or use the store-bought stuff!
• 1 pound Collard Greens – The collard greens should be thoroughly rinsed, then the stems should be removed, and the greens roughly chopped (See Tips and Recipe Notes).
• 1 cup Cooked Ham – I like to use cubed ham for this recipe! You can also add in a meaty ham bone or use chopped, crisped bacon instead.
• ½ teaspoon Salt & Pepper – You should season the greens and peas to taste here, according to your taste preferences!
• 2 cups Chicken Broth – You can also use water to braise your greens, but I prefer the flavor that comes with chicken broth!
• 31 ounces Black Eyed Peas – This is equivalent to 2 15.5-ounce cans of black-eyed peas. The peas should be drained and rinsed of their canning liquid.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

📖 Variations

Across the south, there are many different seasoning variations on this tasty dish! It can be seasoned in many ways, according to your taste preferences! Additions can include:

• A few dashes of hot pepper sauce or crushed red pepper
• A tablespoon (or more) of white or apple cider vinegar
• A tablespoon of yellow mustard
• A splash of Worcestershire sauce
• A pinch of sugar
• A turkey neck, ham hock, salt pork, or hog jowl (for traditional meat options) – *If using any of these, you’ll want to remove them before serving, as they are not meant to be eaten, only to flavor the dish.

🔪 How To Make Black Eyed Peas With Collard Greens

Classic Southern black-eyed peas with collard greens and ham are a deliciously simple meal! I recommend using canned black-eyed peas instead of dried ones to make it so much easier!

Step 1: Sauté. Start the black-eyed peas by preheating a large pot or Dutch oven with 2 tablespoons (30 milliliters) of olive oil over medium heat. Once the oil begins to shimmer, add 1 cup (160 grams) of chopped onion and sauté for 5 minutes or until it reaches your desired level of tenderness. Then, add 1 tablespoon (8 grams) of minced garlic. Sauté the garlic for about a minute or so, but don’t let it burn!

Step 2: Add greens. Next, stir in 1 pound (454 grams) of cleaned, chopped collards until coated with the oil, onions, and garlic, then cover and cook for 5 minutes.

Add Ham, Black Eyed Peas & Finish

Step 3: Add ham. To the collards, add 1 cup (113 grams) of cooked ham, ½ teaspoon (3 grams) each of salt and pepper (or according to taste), and 2 cups (470 grams) of chicken broth (or water). Then, reduce the heat to medium-low. Cover the pot and let the collards and ham simmer for 25 minutes.

Step 4: Add black-eyed peas & serve. Once 25 minutes have passed, remove the cover and stir in 31 ounces (879 grams) of drained and rinsed black-eyed peas. Then, return the cover and cook for an additional 10 minutes. Once done, remove your pot from the heat and serve immediately.

🍽️ What To Serve With Black Eyed Peas

Simple, classic black-eyed peas with collard greens and ham are an all-inclusive dish that is good any time of year! I love to eat this meal on its own or served with a side of cornbread. It’s a Southern dish that’s going to fill you up – so come hungry! Enjoy!

💭 Tips & Notes

• I prefer to use whole collard greens that I clean and cut myself instead of bagged, pre-cut collards! Packaged pre-cut collards always include the stem, which is tough and unpleasant to eat.
• If using bacon, use the leftover bacon fat to fry the onions and garlic instead of olive oil! It will be a delicious complement to the flavors!
• For extra flavor, sauté the cubed ham with the onions and garlic to brown the ham. This will give the dish another layer of delicious flavor!
• This recipe also makes a great soup! Simply add more chicken broth to your desired consistency! It makes a hearty, filling soup that’s so tasty!

🥡 Storing & Reheating

Leftovers of my delicious black-eyed peas will keep for about 3 to 4 days! Make sure you store the peas and greens in an airtight container or plastic storage bag to ensure it has the best quality.

Freezing

You can also freeze the leftovers of this meal! The black-eyed peas should be kept in an airtight storage container or heavy-duty freezer storage bag.

The leftovers will keep for about 6 months this way, but I recommend eating them within 3 months for the freshest flavor.

Thaw frozen black-eyed peas with collard greens by leaving them in the fridge overnight.

Reheating Black-Eyed Peas with Collard Greens

Reheat black-eyed peas with collard greens in one of two ways:

Pop them in the microwave until warm (about 2 minutes) or bake in the oven at 350°F(175°C) until heated through (about 15 minutes.)

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❓ FAQ

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📖 Recipe Card