Servings: 6
Preparation Time: 15 minutes
Start to Finish Time: 1 hour 20 minutes
Southern Soul in a Bowl: Collard Greens with Black-Eyed Peas
When comfort food calls, nothing answers quite like the soulful pairing of collard greens and black-eyed peas. This recipe blends two beloved Southern staples into one hearty, smoky, and satisfying dish that’s as perfect for a family gathering as it is for a quiet Sunday supper. With just a few pantry-friendly ingredients and one unexpected flavor twist, it’s proof that simple ingredients can deliver seriously bold flavor.
The Secret’s in the Smoky Kick
While collard greens and black-eyed peas bring a natural earthy depth to the table, the addition of canned chipotle peppers in adobo transforms the dish into something truly special. These smoky little powerhouses infuse the broth with a gentle heat and a deep, smoldering flavor that lingers just enough to make you want another bite. Simmered with onion and chicken stock, the result is a rich, savory base that hugs every leaf and pea with love.
Greens That Mean Business
Collards need a little time to get tender, but the wait is worth it. Slowly simmered in the chipotle-spiked broth, the greens become silky and full of flavor—without losing their bold, slightly bitter bite. There’s a kind of magic that happens when the greens soak up all that smoky broth, especially when balanced with just the right splash of white wine vinegar at the end. That bit of acid? It brightens the whole dish and brings everything into delicious harmony.
A Classic Side Becomes the Main Event
Black-eyed peas are often relegated to side dish status, but not here. Once the collards are meltingly tender, these humble legumes step up and turn this into a complete meal. They soak in all the same smoky goodness and give the dish heartiness and staying power. It’s rustic, it’s warming, and it just feels right.
Make It Ahead, Make It Better
One of the best parts of this recipe? It actually gets better with time. You can cook the collard greens and black-eyed peas in advance, storing them in their brothy bath in the fridge for up to two days. When you’re ready to serve, just gently reheat them and proceed with the final vinegar finish. The flavors deepen, the texture softens, and the result is even more satisfying.
A Dish That Feels Like Home
Whether you serve it alongside cornbread, spoon it over rice, or just eat it by the bowlful, this dish brings the warmth of Southern kitchens straight to your table. It’s rich without being heavy, smoky without overpowering, and deeply comforting in every bite. A true celebration of tradition—with just the right twist.
Ingredients:
2 1/2 cups chicken stock
2 each chipotle peppers in adobo sauce, canned
1 small onion, halved
salt and pepper to taste
2 1/2 pounds collard greens, cleaned, ribs discarded and leaves chopped
1 15 oz can black-eyed peas, canned, drained and rinsed
2 tablespoon white wine vinegar
Instructions:
LARGE SAUCEPAN:
In a large saucepan or stockpot, combine 1 1/2 cups of the stock with the chipotles, onion and a generous pinch each of salt and pepper and bring to a boil.
Add the collards in large handfuls, letting each batch wilt slightly before adding more.
Cover and cook over moderate heat, stirring occasionally, until the collards are just tender, about 25 minutes.
Uncover and cook, stirring occasionally, until the broth is slightly reduced, about 7 minutes; discard the chipotles and the onion.
SMALL SAUCEPAN:
Meanwhile, in a small saucepan, combine the black-eyed peas with the remaining 1 cup of stock and bring to a boil.
Simmer over moderate heat for 8 minutes; season with salt and pepper.
Using a slotted spoon, add the black-eyed peas to the collards; reserve the bean broth for another use.
Add the vinegar to the collard greens and season with salt and pepper.