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Smoky Black-Eyed Peas and Collard Greens

Smoky Black-Eyed Peas and Collard Greens

Hearty black-eyed peas seasoned with smoky paprika paired with garlicky collard greens create a nutritious, flavorful comfort dish ready in under an hour.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 5
Calories 285 kcal

Ingredients
  

  • For the Smoky Black-Eyed Peas:
  • 1 lb dried black-eyed peas
  • 1 tsp salt
  • 6 cups water or vegetable stock
  • 2 bay leaves
  • 3 garlic cloves or 1 shallot
  • 2 tbsp olive oil
  • 1 onion diced
  • 8 cloves garlic rough chopped
  • 5 cups cooked black-eyed peas
  • 1-2 tsp smoked paprika
  • 1/4 tsp allspice
  • Pinch cayenne pepper optional
  • 1/2-1 cup broth or bean water
  • For the Garlicky Collard Greens:
  • 6 garlic cloves
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp chili flakes or more to taste
  • 2-3 bunches collard greens 12-15 leaves, fresh

Instructions
 

  • Cook the Black-Eyed Peas:
  • If using an Instant Pot, combine dried beans, 6 cups water, salt, bay leaves, and garlic. Pressure cook on high for 15 minutes, then let sit for 10 minutes before manually releasing remaining pressure.
  • For stovetop, place all ingredients in a large pot and simmer gently until tender, about 45 minutes. Add water as needed to keep beans covered.
  • Once tender, drain and save the cooking liquid for later use.
  • If using canned beans, rinse and drain 3-4 cans thoroughly. Have 1 cup vegetable broth ready to replace bean cooking liquid.
  • Prepare the Collard Greens:
  • Trim tough stems from collard greens and discard. Stack leaves together and slice thinly into ribbons.
  • Heat 2 tbsp olive oil in a large skillet over medium heat.
  • Add 6 cloves minced garlic, chili flakes, and salt. Stir continuously for 1 minute until fragrant and golden.
  • Add sliced collard stems first and sauté for 3-4 minutes. Then add leaves in batches, stirring until wilted.
  • For softer greens, splash in some vegetable broth, cover, and steam for a few minutes.
  • Create the Bean Mixture:
  • Wipe out skillet and add olive oil. Add diced onion and rough-chopped garlic. Sauté over medium heat for 5 minutes until translucent.
  • Stir in smoked paprika and allspice. Let spices bloom for 30 seconds. Add cayenne if using.
  • Add cooked black-eyed peas and stir to coat with spiced oil.
  • Pour in 1/2 to 1 cup reserved bean liquid or vegetable broth. Simmer for 5-7 minutes until liquid reduces slightly. Season with salt to taste.
  • Assemble and Serve:
  • Scoop smoky black-eyed peas into serving bowls.
  • Top with garlicky collard greens.
  • Squeeze fresh lemon juice over the top before serving. Add fresh parsley or sour cream if desired.
  • Serve hot and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
Make Ahead: Prepare black-eyed peas up to 24 hours in advance. Collard greens can be prepped up to 3 days prior.
Substitutions: Use kale or spinach instead of collard greens. Kale has similar texture; spinach cooks faster and should be added at the end.
Vegan-Friendly: This recipe is naturally vegan when using vegetable broth or water.
Spice Level: Adjust cayenne pepper and chili flakes to your preferred heat level. Start with less and add more to taste.RetryClaude can make mistakes. Please double-check responses. Sonnet 4.5
Keyword Smoky Black-Eyed Peas and Collard Greens