Black-Eyed Peas and Collard Greens: The Ultimate Soul Food Comfort Dish

Image Source: Smokin’ and Grillin’ with AB

Few dishes evoke nostalgia and warmth like black-eyed peas and collard greens. This Southern classic, rich in history and flavor, combines tender, earthy black-eyed peas with vibrant, slightly bitter collard greens. Together, they create a dish infused with smoky goodness that’s perfect for family gatherings or a hearty solo meal. Packed with tradition and nourishment, this dish is a staple in soul food cuisine, offering both comfort and a connection to its rich cultural roots.

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Ingredients

Main Ingredients

• 1 pound dried black-eyed peas – Rinsed thoroughly
• 1 smoked turkey leg or wing (1-1.5 pounds) – Fully cooked

For the Collard Greens

• 2-3 pounds fresh collard greens – Typically 3-4 bundles, including stems
• 1 teaspoon olive oil
• 1 cup white onion, chopped
• 3 garlic cloves, minced

For the Broth

• 5-6 cups chicken broth
• 1 tablespoon Creole seasoning – Adjust to taste

Step-by-Step Instructions

1. Prep the Black-Eyed Peas
   • If not soaked overnight, cover peas with water in a large pot.
   • Bring to a boil, remove from heat, and soak for 1 hour before draining.
2. Cook the Smoked Turkey
   • Place the smoked turkey in a large pot and cover with water.
   • Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until tender.
3. Clean the Collard Greens
   • Wash greens thoroughly to remove dirt.
   • Remove stems and chop greens into bite-sized pieces.
4. Sauté the Aromatics
   • Heat olive oil in a Dutch oven over medium-high heat.
   • Sauté onions and garlic until fragrant and translucent.
5. Wilt the Greens
   • Add greens to the pot in batches, letting them wilt before adding more.
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6. Combine Everything
   • Add chicken broth, black-eyed peas, smoked turkey, and Creole seasoning to the pot. Stir well.
   • Ensure the liquid covers the ingredients. Add more broth if needed.
7. Simmer to Perfection
   • Cover and simmer on medium-low heat for 2 hours. Stir occasionally.
   • Check doneness by mashing a pea with a fork—it should be tender.
8. Final Touches
   • Remove smoked turkey, shred the meat, and return it to the pot.
   • Adjust seasoning with salt and pepper to taste.

Serve and Enjoy

• Serve hot with a slotted spoon. Pair with cornbread or other Southern sides.

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About the Creator

This recipe was developed by Smokin’ and Grillin’ with AB. Known for sharing hearty and flavorful recipes, AB brings soulful cooking to life with a passion for celebrating traditional dishes. Visit AB website for the full recipe and more excellent recipes and culinary inspiration.