Black Eyed Peas with Collard Greens
Black-eyed peas with collard greens is a southern classic, loaded with smoky spices, garlic—a soul-warming dish perfect for any occasion!
Equipment
- Large Pot or Dutch Oven
- Stock Pot
- Skillet
Ingredients
- 1 lb Dried Black Eyed Peas, (see notes about using canned black eyed peas)
- 1 lb Smoked Turkey Legs
- 1 lb Smoked Turkey Neck
- 10 cups Water
- 2 tsp Chicken Boullion Paste
- 3 Bay Leaves
- 1 lb Collard Greens, (washed and sliced, stalks removed)
- 1 cup Vinegar, (for washing the greens)
- 6 slices Bacon, (cut into chunks)
- 3 stalks Celery, (diced)
- 1 large Yellow Onion, (diced)
- 2 Bell Peppers, (diced, seeds removed)
- 6 cloves Garlic , (diced)
- 2 tsp Cajun Seasoning
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Cayenne Pepper, (optional)
- 2 tbsp Worcestershire Sauce
- 4 cups Chicken Broth
Instructions
- 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.
- 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.
- 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.
- 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.
- 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. (you'll know it's done when the meat is falling off of the bone and the cooked black-eyed peas are nice and tender.)Tip: try to remove as much of the bones from the turkey as possible.
- Taste for seasoning, add salt and pepper as needed.
- Serve with a dash of hot sauce.
Notes
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.
Nutrition
Calories: 393kcal, Carbohydrates: 45g, Protein: 28g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 78mg, Sodium: 775mg, Potassium: 1054mg, Fiber: 10g, Sugar: 8g, Vitamin A: 3359IU, Vitamin C: 48mg, Calcium: 254mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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