Irresistibly Good Crockpot Black Eyed Peas and Collard Greens

why make this recipe

Crockpot Black Eyed Peas and Collard Greens is a delicious and hearty dish that warms you up from the inside out. Packed with nutrients, this recipe combines the earthy flavors of black-eyed peas with the rich taste of collard greens. It’s perfect for cozy dinners and is also known for bringing good luck, especially on New Year’s Day. Making this dish in a crockpot makes it easy and convenient, letting you enjoy a wholesome meal without spending too much time in the kitchen.

how to make Irresistibly Good Crockpot Black Eyed Peas and Collard Greens

Ingredients

• 1 cup dried black-eyed peas (rinsed)
• 1 bunch collard greens (chopped)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth (low-sodium recommended)
• 2 tablespoons olive oil (for sautéing)
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper (adjust to taste)
• 1 teaspoon salt (to taste)
• 1 small hot pepper (optional, diced)

Directions

1. Start by rinsing the black-eyed peas under cool water to remove any dirt.
2. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until fragrant and the onion is soft, about 5 minutes.
3. Transfer the sautéed onion and garlic into your crockpot. Add the rinsed black-eyed peas, chopped collard greens, and vegetable broth.
4. Sprinkle in smoked paprika, black pepper, and salt to taste. Add the diced hot pepper if desired.
5. Gently stir everything together until well combined, ensuring peas and greens are submerged in the broth.
6. Cover and cook on low for about 6-8 hours or on high for 3-4 hours, until peas are tender and greens are soft.
7. Once done, taste and adjust seasoning if needed. Ladle into bowls and enjoy!

how to serve Irresistibly Good Crockpot Black Eyed Peas and Collard Greens

Serve your Crockpot Black Eyed Peas and Collard Greens warm, perhaps with some cornbread or crusty bread on the side. This dish works well as a main course or as a hearty side. It can also be topped with chopped green onions or a sprinkle of hot sauce for extra flavor.

how to store Irresistibly Good Crockpot Black Eyed Peas and Collard Greens

To store leftovers, let the dish cool down and then place it in an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it longer, consider freezing it in portion-sized containers. It can last in the freezer for up to 3 months. To reheat, simply warm it up on the stove or in the microwave.

tips to make Irresistibly Good Crockpot Black Eyed Peas and Collard Greens

• Make sure to rinse the black-eyed peas well to ensure there’s no grit.
• If you want an extra kick, consider using a spicier variety of hot pepper.
• Feel free to add other vegetables such as carrots or celery for added flavor and nutrition.

variation

You can add some smoked sausage or turkey to this dish for a heartier version. Just make sure to add it along with the black-eyed peas for a more smoky flavor.

FAQs

Can I use canned black-eyed peas?

Yes! If you use canned black-eyed peas, you can reduce the cooking time as they are already cooked. Just add them in the last hour of cooking.

How spicy is this dish?

The spice level depends on whether you add the hot pepper and what type you use. You can adjust it to your taste.

Can I substitute collard greens with another green?

Yes, you can substitute collard greens with kale or mustard greens if you prefer. Just know that cooking times may vary slightly based on the greens you choose.

Crockpot Black Eyed Peas and Collard Greens

A delicious and hearty dish that combines black-eyed peas with collard greens, perfect for cozy dinners and bringing good luck.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Side

Cuisine: American, Southern

Calories: 260

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup dried black-eyed peas rinsed
• 1 bunch collard greens chopped
• 1 medium onion diced
• 3 cloves garlic minced
• 4 cups vegetable broth low-sodium recommended
• 2 tablespoons olive oil for sautéing
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper adjust to taste
• 1 teaspoon salt to taste
• 1 small hot pepper optional, diced

Method

 

Preparation

1. Start by rinsing the black-eyed peas under cool water to remove any dirt.
2. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until fragrant and the onion is soft, about 5 minutes.
3. Transfer the sautéed onion and garlic into your crockpot. Add the rinsed black-eyed peas, chopped collard greens, and vegetable broth.
4. Sprinkle in smoked paprika, black pepper, and salt to taste. Add the diced hot pepper if desired.
5. Gently stir everything together until well combined, ensuring peas and greens are submerged in the broth.

Cooking

1. Cover and cook on low for about 6-8 hours or on high for 3-4 hours, until peas are tender and greens are soft.
2. Once done, taste and adjust seasoning if needed. Ladle into bowls and enjoy!

Notes

Serve warm with cornbread or crusty bread. Top with chopped green onions or a sprinkle of hot sauce for extra flavor. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.