Best 3 Black Eyed Peas And Collards Recipes

In the vibrant tapestry of Southern cuisine, few dishes embody tradition and soul like black-eyed peas and collard greens. These two humble ingredients, often paired together, hold a special place in the culinary heritage of the region. Black-eyed peas, with their creamy texture and nutty flavor, are believed to bring prosperity and good luck, making them a staple in New Year's Day meals. Collard greens, with their hearty leaves and slightly bitter taste, add a robust dimension to the dish. This article presents a collection of delectable recipes that showcase the versatility and allure of black-eyed peas and collard greens. From classic Southern-style preparations to modern twists and international influences, these recipes promise a culinary journey that is both comforting and adventurous. Dive in and discover the rich flavors and cultural significance of these beloved ingredients.

Let's cook with our recipes!

BLACK EYED PEAS AND COLLARDS

Black Eyed Peas and Collards image

Make and share this Black Eyed Peas and Collards recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons oil
2 garlic cloves, minced
10 ounces frozen black-eyed peas, thawed
10 ounces frozen collard greens, thawed
1/4 cup water
2 tablespoons lemon juice

Steps:

Simmer oil, garlic, peas and greens together in a covered frying pan over medium-high heat for 10 minutes, stirring occasionally.
Add water and simmer for 10 more minutes.
Add lemon juice. Heat for 2 more minutes before serving.

Nutrition Facts : Calories 122.4, Fat 5.8, SaturatedFat 0.8, Sodium 224, Carbohydrate 14.3, Fiber 4.4, Sugar 0.5, Protein 5

BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS

Black-Eyed Peas With Ham Hock and Collards image

For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.

Provided by David Tanis

Categories dinner, lunch, soups and stews, main course

Time 2h

Yield About 12 cups cooked beans, 10 to 12 servings

Number Of Ingredients 12

Ingredients

2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
1 bunch scallions, cleaned and chopped, for garnish

Steps:

Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKIN HOT BLACK EYED PEAS AND COLLARDS

Smokin Hot Black Eyed Peas and Collards image

DH and I made this winner from the BistroKatie.com website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Recipe #373373 for authenticity.

Provided by Dr. Jenny

Categories Collard Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
3 -5 garlic cloves, minced
1 large bunch collard greens, chopped small
1/4 cup water
2 (15 ounce) cans black-eyed peas (about 2 1/2 cups, cooked)
1 (8 ounce) can tomato sauce
1/2 cup vegetable broth (or water)
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon smoked paprika (possible substitution liquid smoke)
2 tablespoons hot sauce

Steps:

In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.

Tips:

Choose fresh, tender collard greens for the best flavor and texture.
Rinse the collard greens thoroughly to remove any dirt or grit.
Chop the collard greens into bite-sized pieces for easier eating.
Soak the black-eyed peas overnight or for at least 4 hours before cooking. This will help to reduce the cooking time and make the peas more digestible.
Use a flavorful broth or stock to cook the black-eyed peas. This will add depth and richness to the dish.
Season the black-eyed peas and collard greens with a variety of spices and herbs to create a delicious and flavorful dish.
Serve the black-eyed peas and collard greens with cornbread, rice, or another side dish of your choice.

Conclusion:

Black-eyed peas and collard greens are a classic Southern dish that is enjoyed by people of all ages. This dish is not only delicious, but it is also very nutritious. Black-eyed peas are a good source of protein, fiber, and iron, while collard greens are a good source of vitamins A, C, and K. This dish is a great way to get your daily dose of fruits and vegetables. If you are looking for a healthy and flavorful dish to add to your menu, I highly recommend trying this recipe for black-eyed peas and collard greens. You won't be disappointed!

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