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Black Eyed Peas & Collard Greens (Video)

Black Eyed Peas - Clean & Delicious®

Black Eyed Peas – Clean & Delicious®

And just like that the holidays are over… well almost at least!

We still have New Year’s around the corner and whether you are laying low (like my hubby and I) or planning to close out 2010 with a rockin’ bang, I’ve got the perfect meal to jump start your year come January 1st.

This is one of those meals that just hugs you from the inside out.
The bacon adds a depth flavor that lends the soup a slow cooked taste while the greens and the beans provide us with all of the nutrients and energy we need to start this year out on the right foot!

I’ve got three more days in Jersey before we head back to California and believe me this dish will be on my menu come January 1st!  I haven’t been in the kitchen for nearly a month and am craving some clean and delicious home cooked food.

So until next year (I couldn’t resist) I leave you with one last recipe (and video) for 2010.

Happy New Year everyone!! Can’t wait to cook with you in 2011:)

Black Eyed Peas & Collard Greens

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes


  • 1 tsp of olive oil
  • 3 slices of nitrate free bacon (I used 40% less fat), chopped up
  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 2 celery stalks, finely diced
  • 2 15oz cans of black-eyed peas and the liquid they come in
  • 2 cups of low sodium chicken broth
  • 4 cups of collard, sliced into ribbons
  • 2 sprigs of thyme
  • 1 tsp of chopped rosemary
  • 2 tbsp of apple cider vinegar
  • Salt and pepper to taste


Heat olive oil in a medium stockpot over a medium low heat and then add bacon. Allow to cook for about five minutes or until the bacon is browned.

Add in the onions and a pinch of salt, saute for about 3 minutes or until the onions begin to release some of their liquid before adding in the celery and garlic. Cook all the veggies for another five minutes or until they are fragrant and tender.

Add beans, broth, thyme, and rosemary to the pot. Turn the heat to high and bring to a boil then reduce to a simmer. Once simmering, stir in your greens. Cook for another 10 or fifteen minutes (depending on how tender you like your greens).

Stir in vinegar and season with salt and pepper. Enjoy!

Makes 5 cups – 4 – 1&1/4 cup servings

Calories: 207; Total Fat: 4.7g; Saturated Fat: 0.9g; Cholesterol: 4mg; Sodium: 216mg; Carbohydrate: 31.5g; Dietary Fiber: 8.4g; Sugars: 3.3g; Protein: 12.9g

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8 comments on “Black Eyed Peas & Collard Greens (Video)

  1. This reminds me of growing up and living in Georgia! My family had black eye peas and collard greens every Sunday. They cooked all day in the crock pot with ham hocks or neck bones (definitely not healthy). Gotta call my mom I’m homesick now!

  2. Sandra – I can think of a lot of things that would be way worse to eat than some ham hock or neck bones;) – The all day version sounds amazing!

    Cary -Thanks so much! Comments like this are a huge inspiration for me as well! Happy New Year right back at ya:)

    Rhonda – I didn’t realize it was called Hoppin’ John… thanks for the scoop. Lots of luck in the new year!~

  3. Just made this for lunch today, mmmmmm so good. Love the apple cider vinegar, however I love vinegar on anything. Thanks for a great recipe for a cold day!

  4. Love this idea! Dani, you are a terrific inspiration for me and my family. Thanks for the great tips. Love beans and adore collards. Happy New Year to you and yours!

  5. It’s Hoppin’ John! We make up a batch every New Year’s day- it brings good luck in the new year :)

  6. Actually, I make the traditional hoppin john (a Southern dish) which is black-eyed peas with rice and other toppings (e.g., onion, cheese, tomatoes). I will keep this in mind for a nice change of pace.

    Happy New Year Dani!!

  7. Amber – So glad you liked it! Thanks for coming back to let me know:)

    Melinda – Your version sounds amazing… Happy New Year to you too!

  8. AMAZING DISH! I made the mexican soup last week, and this dish tonight. We are running out of containers to store left overs in. 😉 I loved this recipe, and although I was hesitant on the bacon- it actually was a great touch. I made this with dried thyme and rosemary with no problem for those that were curious. I also baked some lightly breaded chicken to cut up on top.

    Thanks Dani!!!!

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