Black Eyed Peas with Collard Greens

(full list of ingredients can be found in the recipe card)

• Black Eyed Peas – you’ll want to use dry beans. The dry beans sit overnight in cool water
• Smoked Turkey Neck and Legs – using both the neck and leg makes the peas nice and meaty. Which I love. If you prefer less meat, you can use one or the other. When my grandma made this dish, she used ham hock – also known as hoppin john! You can use this too if that’s your preference. 
• Bacon – we’re going to render the bacon so that it gets nice and crispy. Then use the bacon grease/bacon fat for smoky flavor.
• Fresh Collard Greens – please don’t use the canned stuffed. Fresh is best. Whether buying pre-washed greens or not, it’s important that we wash them thoroughly to prevent having a gritty texture in our black eyed peas. For this collards recipe, I like to let them wilt or braise in the cooking liquid in the pot of pepas – this ensures that they get nice and tender. 
• Vinegar – this is solely to clean the greens. Fill the sink with warm water, then add the vinegar. Swish around them place the greens in, it’ll remove any grit and dirt and make them squeaky clean.
• Aromatics – yellow onion, garlic, bell peppers, and celery
• Seasonings – cajun seasoning, onion powder, garlic powder, cayenne pepper, red pepper flakes to bring all together all of the flavors of the American south. You’ll also need bay leaf, too!
• Worcestershire Sauce this adds umami, tangy goodness!
• Chicken Bouillon Paste and Chicken Broth – both of these bring flavor.
• Hot Sauce – you have to serve this dish with a dash of hot sauce, it’s mandatory. Like how you have to eat fried chicken with hot sauce, it applies here too. 

How to make Black Eyed Peas with Collard Greens 

Soak the Beans and Boil the Smoked Turkey

Step 1: Add dry beans to a large bowl and fill with water. Allow this to sit for at least 6 hours, ideally 24 hours. When you’re ready to cook them, drain and set aside. 

Step 2: Over medium high heat, add 10 cups of water to a large stock pot. Add the smoked turkey leg and turkey neck, bay leaves, and chicken bouillon paste. Bring to a boil, cover with a lid, and reduce heat to a simmer. Cook for at least 40 minutes, moving on to prep the ingredients for the black eyed peas. 

Wash the greens and Saute the Aromatics

Step 3: Clean your sink thoroughly and fill with at least 2-3 inches of water. Add one cup of vinegar and add the collard greens into the sink. Let them sit for at least 10-15 minutes, then rinse once more and place onto a cutting board. Slice into 1-inch pieces, removing the stalk in the center. 

Step 4: In a separate pot/dutch oven, add chopped bacon over medium heat. Cook for 8-10 minutes, until the bacon becomes crispy and renders off all of the fat. Increase heat to medium-high heat and add the chopped bell pepper, onion, and celery. Season with salt and pepper and cook for 5 minutes, until softened. (if the pot begins to look a little dry, add 2 tablespoons of the olive oil) Then add cajun seasoning, onion powder, garlic powder, red pepper flakes, cayenne pepper, and the soaked peas. Toss to coat.

Cook everything together!

• Pour the onion/black eyed peas mixture and the washed greens into the pot with the smoked turkey. Add worcestershire sauce and season with a dash of salt and pepper. Bring to a boil and cook uncovered for 30-45 minutes, until the water has reduced to the same level as the peas, then pour in the chicken broth. Cover with a lid, reduce heat to a gentle simmer, and continue to cook for 1 1/2-2 hours, stirring occasionally to ensure that the bottom of the pan does not burn.

Pro Tips 

Soak the peas: Soaking dried peas in cold water for 6-8 hours (or overnight) reduces cooking time and ensures even cooking. If you’re in a rush, a quick soak—bringing them to a boil, then letting them sit for an hour—works too.

Prep the greens properly: Wash thoroughly to remove grit, then strip the leaves from the stems. Slice into ribbons for easier cooking.

If using canned peas or pre-cooked greens, don’t add them until the end of the cooking process to avoid them becoming mushy.

Season (again) at the end: once the beans are nice and tender, taste and season again to add anything you think may be missing. 

If you prefer a less meaty dish, use only one pound of meat OR omit it entirely.

Pair with warm cornbread, or my honey butter cornbread, for a complete meal that soaks up the rich bean broth and potlikker (the flavorful liquid from cooking greens). You can serve it plain or slathered with butter for extra richness.

Add an extra layer of smoky goodness, consider grilled or roasted meats like pork chops or fried chicken.

For something indulgent, add a dish of candied yams, old fashioned macaroni and cheese or scalloped potatoes—both Southern staples that pair well with the peas and greens.

No matter what you choose, the whole thing comes together as a feast that honors the traditions of soul food while satisfying every craving.