Black Eyed Peas and Collards
Savor the comforting flavors of the South with this hearty Black Eyed Peas and Collards recipe, a plant-based celebration of classic soul food! This one-pot dish combines tender black-eyed peas and nutrient-packed collard greens, slow-simmered in a rich broth seasoned with smoky paprika, fragrant thyme, and a hint of red pepper flakes for optional heat. A splash of apple cider vinegar ties everything together, adding a zesty finish to this wholesome meal. Perfect as a standalone vegan main served with a slice of warm cornbread or as a flavorful side for your favorite Southern-inspired dinner, this recipe is simple to prepare and packed with fiber, protein, and vibrant taste. Whether you're celebrating New Year’s traditions or craving a nourishing comfort food dish, this Black Eyed Peas and Collards recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup dried black-eyed peas
- 1 bunch collard greens
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups vegetable stock
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Rinse the black-eyed peas under cold water and pick out any debris. Soak them in water overnight, or use the quick-soak method by boiling them for 2 minutes and letting them sit for 1 hour.
Thoroughly wash the collard greens. Remove the tough stems and chop the leaves into bite-sized pieces. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Drain the soaked black-eyed peas and add them to the pot along with the vegetable stock, smoked paprika, dried thyme, salt, black pepper, and red pepper flakes if using.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the peas simmer for about 45 minutes, stirring occasionally.
Add the chopped collard greens to the pot, stirring them into the mixture. Cover and continue to simmer for another 30–40 minutes, or until the black-eyed peas are tender and the collard greens are soft.
Stir in the apple cider vinegar to brighten the flavors. Taste and adjust seasoning with more salt or pepper as needed.
Serve warm as a main dish alongside cornbread or as a side to your favorite Southern meal. Enjoy!
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
