Black Eyed Peas and Collards

Savor the comforting flavors of the South with this hearty Black Eyed Peas and Collards recipe, a plant-based celebration of classic soul food! This one-pot dish combines tender black-eyed peas and nutrient-packed collard greens, slow-simmered in a rich broth seasoned with smoky paprika, fragrant thyme, and a hint of red pepper flakes for optional heat. A splash of apple cider vinegar ties everything together, adding a zesty finish to this wholesome meal. Perfect as a standalone vegan main served with a slice of warm cornbread or as a flavorful side for your favorite Southern-inspired dinner, this recipe is simple to prepare and packed with fiber, protein, and vibrant taste. Whether you're celebrating New Year’s traditions or craving a nourishing comfort food dish, this Black Eyed Peas and Collards recipe is a guaranteed crowd-pleaser.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup dried black-eyed peas
• 1 bunch collard greens
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 cups vegetable stock
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Rinse the black-eyed peas under cold water and pick out any debris. Soak them in water overnight, or use the quick-soak method by boiling them for 2 minutes and letting them sit for 1 hour.

Step 2

Thoroughly wash the collard greens. Remove the tough stems and chop the leaves into bite-sized pieces. Set aside.

Step 3

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Drain the soaked black-eyed peas and add them to the pot along with the vegetable stock, smoked paprika, dried thyme, salt, black pepper, and red pepper flakes if using.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the peas simmer for about 45 minutes, stirring occasionally.

Step 7

Add the chopped collard greens to the pot, stirring them into the mixture. Cover and continue to simmer for another 30–40 minutes, or until the black-eyed peas are tender and the collard greens are soft.

Step 8

Stir in the apple cider vinegar to brighten the flavors. Taste and adjust seasoning with more salt or pepper as needed.

Step 9

Serve warm as a main dish alongside cornbread or as a side to your favorite Southern meal. Enjoy!

Nutrition Facts

Serving size	1488.1 grams (1488.1g)

Amount per serving	% Daily Value*
Calories	806

Total Fat 39.40g	51%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4664mg	203%
Total Carbohydrate 95.50g	35%
Dietary Fiber 30.10g	108%
Total Sugars 20.40g
Protein 29.30g	59%

Vitamin D 0IU	0%
Calcium 726mg	56%
Iron 11mg	59%
Potassium 2414mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 13.7%

Carbs: 44.7%