Smokin Hot Black Eyed Peas and Collards
Get ready to embrace the bold, smoky flavors of the South with this "Smokin’ Hot Black-Eyed Peas and Collards" recipe! A hearty, soul-warming dish that combines tender black-eyed peas, fresh collard greens, and the rich depth of a smoked turkey leg or ham hock, this one-pot wonder is packed with savory spice and a hint of heat from smoked paprika and cayenne pepper. Simmered to perfection in chicken broth and finished with a tangy splash of apple cider vinegar, it’s a comforting, nutritious meal that’s perfect served with a side of fluffy cornbread or steamed rice. Whether you’re celebrating a traditional Southern holiday or craving a wholesome and flavorful dinner, this recipe is a must-try! Keywords: smoked black-eyed peas, collard greens recipe, Southern soul food, hearty one-pot meal, smoked turkey recipes.
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Recipe Information
Ingredients
- 2 cups Black-eyed peas
- 1 bunch Collard greens
- 1 Smoked turkey leg or ham hock
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 6 cups Chicken broth
- 2 tablespoons Apple cider vinegar
- 1.5 teaspoons Salt
- 0.75 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Rinse the black-eyed peas under cold water, then soak them in water for at least 6 hours or overnight. Drain and rinse before cooking.
Prepare the collard greens by washing them thoroughly, removing the tough stems, and slicing the leaves into 1-inch strips.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
Add the smoked turkey leg or ham hock to the pot, followed by the soaked black-eyed peas and chicken broth. Bring to a boil.
Once boiling, reduce the heat to low and simmer for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, add the collard greens, apple cider vinegar, salt, and black pepper. Stir well to combine.
Continue simmering for an additional 30 minutes, or until the black-eyed peas are tender and the collard greens are wilted and flavorful.
If desired, add crushed red pepper flakes for extra heat.
Remove the smoked turkey leg or ham hock from the pot. Shred the meat off the bone and return the meat to the pot, discarding the bone.
Taste and adjust seasoning as needed. Serve hot with cornbread or rice for a complete Southern meal.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 3.7 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 600 mg | 13% | |
*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.
