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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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.