Black Eyed Peas with Pork Greens
Savor the comforting flavors of the South with this hearty Black Eyed Peas with Pork Greens recipe, a soul-warming dish that combines tender black-eyed peas, smoky pork hock, and nutrient-packed collard greens in a flavorful broth. Perfectly seasoned with paprika, garlic, and a touch of red pepper flakes, this one-pot meal is simmered to perfection, letting the bold flavors meld beautifully. A splash of apple cider vinegar adds a tangy kick to balance the richness, making every bite irresistible. Quick to prep and slow-cooked for maximum taste, this dish is the ultimate comfort food, whether served alongside buttery cornbread or fluffy rice. Ideal for family dinners or celebrating a traditional New Year’s feast, this satisfying dish is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 1 lb Dried black-eyed peas
- 1 piece Smoked pork hock or ham hock
- 1 bunch Collard greens (or mustard greens)
- 1 large Onion
- 4 pieces Garlic cloves
- 6 cups Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 piece Bay leaf
- 1 tablespoon Apple cider vinegar
Instructions
Rinse the dried black-eyed peas under cool water and remove any debris. Set aside.
In a large Dutch oven or stockpot, heat the olive oil over medium heat.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes until softened and fragrant.
Add the smoked pork hock or ham hock to the pot and cook for 2 minutes, allowing it to release its flavor.
Pour in the chicken broth, then add the rinsed black-eyed peas to the pot.
Add the paprika, bay leaf, salt, black pepper, and crushed red pepper flakes (if using). Stir well to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer gently for 60 minutes.
While the peas cook, wash the collard greens thoroughly to remove any grit. Trim the tough stems and chop the leaves into bite-sized pieces.
After the peas have simmered for 60 minutes, add the collard greens to the pot and stir well.
Cover the pot again and continue simmering for an additional 45-60 minutes, or until the peas are tender and the greens are fully cooked.
Remove the smoked pork hock from the pot. Shred any meat off the bone and return it to the pot, discarding the bone.
Stir in the apple cider vinegar and adjust the seasoning with additional salt or pepper, if needed.
Serve the black-eyed peas and greens hot with cornbread or rice for a hearty meal.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 883 mg | 19% | |
*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.
