Black-Eyed Peas and Collard Greens

4.50 from 2 votes

Smoky, spicy, and hearty, these black-eyed peas, complemented by the bitter notes of collard greens and salty fried bacon, are soul food at its finest. If you're looking for a down-home meal that screams comfort, this is your dish.

Prep Time 10

Cook Time 45

Soaking Time 4

Total Time 4 55

Servings

Calories 264kcal

Author Imma

Equipment

1 Pressure cooker

Ingredients

1 pound (450g) dried black-eyed peas, soaked overnight and cooked until soft (or two 15-ounce cans of black-eyed peas, drained and rinsed)
1 tablespoon (15ml) olive oil
1 ham hock, cut into 1½-inch pieces
1 onion, chopped
2 teaspoons (6g) minced garlic
1 teaspoon (1g) minced thyme
1 teaspoon (3g) Creole seasoning
½ teaspoon smoked paprika
3-5 cups (100-180g) collard greens, coarsely chopped
3 cups (700ml) low-sodium chicken broth or water
⅛ teaspoon red pepper flakes (optional)
Salt and pepper to taste

Instructions

Sort through the black-eyed peas, removing any debris or broken peas. Put peas in a large bowl, cover with cold water, and soak for at least 4 hours or overnight. When ready, place the beans in a stovetop pressure cooker and cook until they're soft, about 12-15 minutes (you can use a regular cooking pot for this process, but it will take longer). Rinse with water and set it aside.
Heat oil in a medium-sized pot over medium-high heat. Spread the ham hock in the bottom of the pot and sauté, stirring occasionally, until browned, about 5 minutes.
Once the meat browns, add the onion, garlic, and thyme, and continue sautéing for about 2 more minutes until the onion is translucent and the garlic is fragrant.
Stir a big handful of the collards into the pot, coating them with the onion/garlic mixture until they wilt slightly. Repeat stirring and packing in the rest of the collards as they wilt. Cook for about 8-10 minutes.
Add the cooked peas to the collards, then add the Creole seasoning, smoked paprika, and chicken broth. Stir well. Bring to a boil, reduce the heat to medium, cover the pot, and cook for 12-15 minutes—season with salt and pepper to taste.
Serve and enjoy!

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