Description
A comforting Southern tradition, this dish combines black-eyed peas and collard greens, symbolizing good luck and prosperity while providing hearty, flavorful comfort.
Ingredients
- 1 cup dried black-eyed peas, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 bunch collard greens, chopped (stems removed)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: smoked turkey leg or ham hock for added flavor (or substitute with mushrooms for a vegetarian version)
Instructions
- Soak the dried black-eyed peas in water for at least 6 hours or overnight. Drain and rinse before using.
- In a skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- In your slow cooker, add the soaked black-eyed peas, sautéed onion and garlic, vegetable broth, collard greens, smoked paprika, cumin, salt, and pepper. If using a smoked turkey leg or ham hock, add that as well.
- Cover the slow cooker and cook on low for 6-8 hours or high for 4 hours, until the peas are tender and creamy.
- Remove any meat if used, adjusting seasoning with more salt and pepper to taste. Enjoy your dish warm with cornbread or over rice!
Notes
Soaking black-eyed peas reduces cooking time and helps them cook evenly. For added flavor, consider adding Worcestershire sauce or hot sauce before serving.
- Prep Time: 360 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern