Black Eyed Peas and Collards

Black Eyed Peas and Collards

Black-eyed peas and collard greens are two traditional southern dishes that are often served together as a meal, particularly on New Year’s Day.

Black-eyed peas are small, creamy-white beans with a distinctive black “eye” on one side. They are a popular ingredient in southern cuisine and are often used in stews, soups, and salads. In the American South, black-eyed peas are believed to bring good luck and prosperity in the new year when eaten on New Year’s Day.

Collard greens are a leafy green vegetable that is related to cabbage and broccoli. They are often cooked with smoked ham hocks or bacon and served as a side dish or as part of a main meal. Collard greens are also believed to bring good luck in the new year when eaten on New Year’s Day.

When served together, black-eyed peas and collard greens make a hearty and flavorful meal. The black-eyed peas are typically seasoned with onions, garlic, and spices, and served over a bed of cooked collard greens. The dish is often accompanied by cornbread or rice, and is a staple of southern cuisine.

SERVINGS: 4

PREPARATION TIME: 30 minutes

INGREDIENTS:

  • 1 pound dried black-eyed peas
  • 8 cups water
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 ham hock
  • 1 large bunch collard greens, chopped
  • 1 tablespoon white vinegar
  • Hot sauce, for serving (optional)

STEP-BY-STEP INSTRUCTIONS:

  1. Rinse and sort the black-eyed peas, removing any stones or debris.
  2. In a large pot, add the black-eyed peas, water, onion, garlic, olive oil, thyme, rosemary, paprika, salt, and pepper. Stir to combine.
  3. Add the ham hock to the pot and bring to a boil over high heat.
  4. Reduce heat to low, cover the pot, and simmer for 2 hours, or until the peas are tender.
  5. Remove the ham hock from the pot and let cool. Cut off any meat and return it to the pot.
  6. Add the collard greens to the pot and simmer for an additional 20 minutes, or until the greens are tender.
  7. Stir in the white vinegar and add additional salt and pepper, if needed.
  8. Serve hot with hot sauce, if desired.

SERVING SUGGESTIONS OR ADDITIONAL TIPS:

  • Serve the black-eyed peas and collards over rice, with cornbread, or on their own as a hearty and flavorful stew.
  • To add more flavor to the dish, you can also add sliced Andouille sausage, diced bacon, or diced ham.

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