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.
PREPARATION TIME: 30 minutes
- 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)
- Rinse and sort the black-eyed peas, removing any stones or debris.
- In a large pot, add the black-eyed peas, water, onion, garlic, olive oil, thyme, rosemary, paprika, salt, and pepper. Stir to combine.
- Add the ham hock to the pot and bring to a boil over high heat.
- Reduce heat to low, cover the pot, and simmer for 2 hours, or until the peas are tender.
- Remove the ham hock from the pot and let cool. Cut off any meat and return it to the pot.
- Add the collard greens to the pot and simmer for an additional 20 minutes, or until the greens are tender.
- Stir in the white vinegar and add additional salt and pepper, if needed.
- 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.