Black-Eyed Peas and Collard Greens

Call it comfort food, call it soul food or just call it what’s for dinner, because black-eyed peas with collard greens will always be welcome on the table. A staple of southern cooking often served for luck at New Year’s—the greens hint at future wealth, while the black-eyed peas wink at general well-being—this dish deserves its due.

And seeing as you can prepare a batch of greens and black-eyed peas in well under 30 minutes, you’ll likely find yourself making this dish more often than on holidays and special occasions. Add a favorite starch and your entire meal will be made. Might we suggest skillet cornbread for a true southern feast of a dinner?

Ingredients for Black-Eyed Peas and Collard Greens

Jena Carlin for Taste of Home

• Olive oil: You’ll want a generous 2 tablespoons of olive oil for these black-eyed peas and collards.
• Garlic: One garlic clove, minced, is all you need here.
• Collard greens: A full 8 cups of chopped collard greens will make a dish big enough to go around.
• Cayenne pepper: Just 1/4 teaspoon of cayenne pepper adds a touch of heat.
• Black-eyed peas: You’ll be using two cans (15-1/2 ounces each) of black-eyed peas. Make sure they’re rinsed and drained.
• Plum tomatoes: The tomatoes need to be seeded and chopped.
• Lemon juice: Use fresh lemon juice if possible, but store-bought is fine too.
• Parmesan cheese: Freshly grated Parmesan is best here.

Directions

Step 1: Cook the greens, then add the peas

Jena Carlin for Taste of Home

In a Dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, for one minute. Add the collard greens, salt and cayenne, and cook, stirring often, for six to eight minutes, or until the greens are tender.

Step 2: Toss it together

Jena Carlin for Taste of Home

Add the black-eyed peas, tomatoes and lemon juice and heat through. Sprinkle each portion with cheese before serving.

Jena Carlin for Taste of Home

Black-Eyed Peas and Collard Greens Variations

• Try kale instead: If you’re not a fan of collards or you just don’t have any on hand, you can follow this exact same recipe using kale for an equally satisfying and nutritious dish.
• Serve it over rice: While cornbread may be the classic starch to go with this southern dish, collard greens with black-eyed peas served over a bed of rice makes a great meal too.
• Skip the cheese: While the Parmesan cheese does add a nice tang to the finished dish, it’s not exactly a traditional southern ingredient, and you’ll enjoy the meal just fine without it. Consider a small sprinkle of salt instead.

How to Store Black-Eyed Peas and Collard Greens

This dish will keep in an airtight container in the fridge for two to three days and will reheat well on the stove or, if need be, in the microwave. That said, freshly made is always best with black-eyed peas and collard greens.

Can you freeze black-eyed peas collard greens?

From a food safety point of view, yes, you can freeze this dish for up to three months, but it won’t taste great when it’s thawed and reheated. A better idea is to remove the greens and just freeze the black-eyed peas, which can keep safely for five to six months.

Black-Eyed Peas and Collard Greens Tips

Jena Carlin for Taste of Home

Do I need to cook this dish in a Dutch oven?

No, any large pot will do, though Dutch ovens do hold the heat better. You can use a good steel pot or even an Instant Pot with the saute function engaged.

What other greens can I use?

As noted, kale is a great substitute for the collard greens, as are turnip greens, Swiss chard and many other good leafy greens. But collards are always a great choice when available.

Is this a healthy dish?

It is indeed! Black-eyed peas with collard greens are low in fat and decently high in protein, and the collards are packed with vitamins and minerals like vitamins K and C, folate, calcium and fiber.