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Black Eyed Peas & Collard Greens

This one pot dish of Black Eyed Peas and Collard Greens is easy and loaded with flavor. It’s a tasty, satisfying meal to get your new year off to the right start!

black eyed peas and collard greens served in a white bowl with a spoon

Whether you’re ringing in the new year the Southern way or you’re simply craving a cozy, comforting dinner, these delicious black eyed peas are a MUST try. They’re full of smoky bacon, black eyed peas, veggies and plenty of fresh herbs. 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 flavor, 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.

Why Should You Eat Black Eyed Peas and Collard Greens on New Year’s Day?

Eating black eyed peas on New Year’s Day is a Southern tradition that is thought to bring forth good luck. The tradition dates back to as early as 500 A.D. as a part of the Jewish holiday Rosh Hashanah, the Jewish New Year. As for collard greens, they’re green like money and are thought to ensure you a financially prosperous new year. Even folks who aren’t from the Southern United States go all in on eating black eyed peas and leafy greens for good luck on New Year’s Day. And these black eyed peas and collard greens are the perfect way to get in on some of that good luck!

How Do You Make Black Eyed Peas and Collard Greens?

This recipe starts with bacon, which is sautéed in a skillet with onions, celery and garlic. Next, mix the cooked bacon and veggies with canned black eyed peas, broth, thyme and rosemary. Once the black eyed peas are simmering, add the collard greens. Cook for about 10 to 15 minutes, depending on how cooked you like your collard greens. The final step is to stir in vinegar and season with salt & pepper and you’ll be ready to eat!

how to make black eyed peas and collard greens

Tips For Black Eyed Peas and Collard Greens 

Serving Options

This black eyed pea and greens meal is delicious served like a soup with my healthy skillet cornbread or crusty bread for dipping. You could also ladle the soup-like mixture over cooked rice, to soak up all the delicious liquid, or just crumble your favorite crackers into the bowl.

bowl filled with a black eyed pea soup

More Recipes You’ll Enjoy

Minestrone Soup

Buddha Bowl Recipe

Slow Cooker Pulled Pork

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two bowls of black eyed peas with bacon and collard greens

black eyed peas and collard greens served in a white bowl with a spoon
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4.56 from 25 votes

Black Eyed Peas & Collard Greens

This one pot dish of Black Eyed Peas and Collard Greens is easy and loaded with flavor. It's a tasty, satisfying meal to get your new year off to the right start!
 
Course: DINNER, soup + stew + chili
Cuisine: American, gluten free
Author: Dani Spies
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 370kcal

Ingredients

  • 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 15 oz 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

Instructions

  • 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.
    olive oil and bacon in dutch oven
  • Add in the onions and a pinch of salt, sauté for about 3 minutes or until the onions begin to release some of their liquid.
    browned bacon with onions and pinch of salt
  • Next, add in the celery and garlic. Cook all the veggies for another five minutes or until they are fragrant and tender.
    adding celery and garlic to the pot
  • Add black eyed peas, broth, thyme, and rosemary to the pot. Turn the heat to high and bring to a boil; then reduce to a simmer.
    beans, broth and herbs
  • Once simmering, stir in your greens. Cook for another ten to fifteen minutes (depending on how tender you like your greens).
    collard greens added to dutch oven
  • Stir in vinegar and season with salt and pepper. Enjoy!
    apple cider vinegar pouring into the pot
  • Makes 5 cups 4 1&1/4 cup servings

Notes

If you wanted to keep this meal 100% vegetarian, you can skip the bacon.  Try adding in 1-2 chopped, chipotle peppers in adobo sauce (canned) to get that smokey flavor without the meat.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 51g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 163mg | Potassium: 842mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1862IU | Vitamin C: 17mg | Calcium: 148mg | Iron: 6mg

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