Easy Homemade Healthy Collard Greens & Black‑Eyed Peas — A Traditional, Easy, Soulful Dish

This excites me 😂😋🤩 #soulfood — and I can’t wait to share this cozy, healthy twist on classic soul food with you. It’s an easy, traditional, homemade meal that warms the kitchen and the heart, perfect for a weeknight dinner or a Sunday family meal.

Introduction (Storytelling + Emotion)
I grew up watching my grandmother stir a big pot of collard greens and black‑eyed peas on slow heat, the whole house filled with savory, smoky aromas that meant comfort, community, and celebration. This excites me 😂😋🤩 #soulfood every time I make it — whether it’s for New Year’s good luck, a chilly weeknight, or a potluck where everyone reaches for seconds. It’s nourishing, familiar, and surprisingly easy to make healthier without losing any soul.

When to serve: weeknight dinners, Sunday family meals, New Year’s Day traditions, potlucks, or any time you need a comforting, wholesome meal.

🧂 Ingredients:

• 1 lb collard greens (about 6–8 large leaves), stemmed and thinly sliced
• 1 cup dried black‑eyed peas (or 2 cans — 15 oz each — drained and rinsed)
• 1 tbsp olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 oz smoked turkey breast or 1 smoked turkey wing/leg (or 4 slices turkey bacon) — optional for flavor
• 4 cups low‑sodium chicken or vegetable broth (use vegetable broth for vegan)
• 1 bay leaf
• 1 tsp smoked paprika (adds depth; use liquid smoke 1/4 tsp if vegan and skipping smoked meat)
• 1/4 tsp crushed red pepper flakes (optional, or to taste)
• 1 tbsp apple cider vinegar (added at the end)
• Salt and freshly ground black pepper, to taste
• Optional garnish: chopped green onions, a squeeze of lemon, or a drizzle of extra virgin olive oil

Notes:

• If using dried beans: soak overnight or quick soak (boil 2 minutes, remove from heat, cover 1 hour).
• For a quicker weeknight version, use canned black‑eyed peas.

👩‍🍳 Directions:

1. Prep beans (if using dried): After soaking, drain and rinse. If using canned, skip to step 2.
2. Heat oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and sauté 4–5 minutes until translucent.
3. Add garlic and smoked turkey (or turkey bacon); cook 2–3 minutes until fragrant and turkey releases some flavor. If vegan, add a splash of soy sauce or 1/4 tsp liquid smoke here.
4. Stir in smoked paprika and red pepper flakes; cook 30 seconds to bloom the spices.
5. Add black‑eyed peas and broth. Add bay leaf. Bring to a gentle boil, then reduce heat and simmer:
   • If using soaked dried beans: simmer 45–60 minutes until beans are tender.
   • If using canned beans: simmer 15–20 minutes to let flavors meld.
6. While beans simmer, prepare collard greens: stack leaves, roll tightly, and slice into thin ribbons (chiffonade). Wash thoroughly.
7. When beans are almost tender, add the collard greens to the pot. Stir, cover, and simmer 12–15 minutes until collards are tender but still bright.
8. Remove bay leaf. Stir in apple cider vinegar, then season with salt and pepper to taste. Adjust acidity with more vinegar if you like a tangy finish.
9. Serve hot over brown rice, quinoa, or with warm cornbread. Garnish with green onions or a lemon squeeze if desired.

Cooking tips:

• Total hands‑on time: about 20 minutes; total cook time: 30–75 minutes depending on beans.
• If you prefer softer greens, simmer an extra 5–10 minutes.
• For deeper flavor, cook low and slow—this dish loves time.

💡 Tips & Variations:

• Vegan option: Skip smoked turkey. Use extra olive oil, mushrooms or smoked tofu sautéed with a teaspoon of liquid smoke or extra smoked paprika for that classic smoky depth.
• Gluten‑free: Naturally gluten‑free — just check your broth and any added condiments.
• Low‑carb option: Serve over cauliflower rice or alongside roasted Brussels sprouts instead of grains.
• Quick weeknight swap: Use canned black‑eyed peas + prewashed baby kale (add kale later; it cooks faster).
• Add sweet potato cubes for a heartier one‑pot meal (toss them in when beans need ~25–30 minutes left).
• Spice it up: add diced jalapeño with the onion or extra red pepper flakes.
• Storage: Refrigerate in an airtight container 4–5 days. Freeze for up to 3 months. Reheat gently on the stove with a splash of broth or water.
• Make‑ahead: This is even better the next day — flavors meld beautifully overnight.

🩺 Health & Lifestyle Tie‑in:
This homemade, healthy take on a traditional soul food favorite is high in fiber, plant protein (especially if you choose the vegan version), and vitamins A, C, and K from collard greens. Choosing low‑sodium broth and lean smoked turkey reduces saturated fat and sodium. Eating hearty, nutrient‑rich meals like this can support long‑term health — and in a small but real way, keeping you healthier today can help reduce health‑related costs down the road. Plus, cooking at home is budget‑friendly compared with frequent dining out.

❤️ Conclusion:
If you make this dish, let me know in the comments or tag me — I’d love to see your version! This excites me 😂😋🤩 #soulfood and I hope it becomes a comforting staple in your kitchen too. Happy cooking, friend — pass the cornbread!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Collard Greens & Black-Eyed Peas

A cozy and healthy twist on traditional soul food, perfect for weeknight dinners or family meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Soul Food

Cuisine: American, Southern

Calories: 230

Ingredients Method Notes

Ingredients

  

For the Dish

• 1 lb collard greens, stemmed and thinly sliced
• 1 cup dried black-eyed peas (or 2 cans — 15 oz each — drained and rinsed) If using dried beans, soak overnight or quick soak.
• 1 tbsp olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 oz smoked turkey breast or 1 smoked turkey wing/leg (or 4 slices turkey bacon) Optional for flavor.
• 4 cups low-sodium chicken or vegetable broth Use vegetable broth for vegan option.
• 1 leaf bay leaf
• 1 tsp smoked paprika Adds depth; use liquid smoke 1/4 tsp if vegan.
• 1/4 tsp crushed red pepper flakes Optional, or to taste.
• 1 tbsp apple cider vinegar Added at the end.
• Salt and freshly ground black pepper, to taste
• Optional garnish: chopped green onions, a squeeze of lemon, or a drizzle of extra virgin olive oil

Method

 

Preparation

1. If using dried beans: soak overnight or quick soak (boil 2 minutes, remove from heat, cover 1 hour). If using canned black-eyed peas, skip to step 2.
2. Heat oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and sauté for 4–5 minutes until translucent.
3. Add garlic and smoked turkey (or turkey bacon); cook for 2–3 minutes until fragrant and turkey releases some flavor. If vegan, add a splash of soy sauce or 1/4 tsp liquid smoke here.
4. Stir in smoked paprika and red pepper flakes; cook for 30 seconds to bloom the spices.
5. Add black-eyed peas and broth; add bay leaf. Bring to a gentle boil, then reduce heat and simmer.
6. If using soaked dried beans: simmer for 45–60 minutes until beans are tender. If using canned beans: simmer for 15–20 minutes to let flavors meld.
7. While beans simmer, prepare collard greens: stack leaves, roll tightly, and slice into thin ribbons (chiffonade). Wash thoroughly.
8. When beans are almost tender, add collard greens to the pot. Stir, cover, and simmer for 12–15 minutes until collards are tender but still bright.
9. Remove bay leaf, stir in apple cider vinegar, then season with salt and pepper to taste. Adjust acidity with more vinegar if you prefer a tangy finish.
10. Serve hot over brown rice, quinoa, or with warm cornbread. Garnish with green onions or a lemon squeeze if desired.

Notes

This dish is even better the next day — flavors meld beautifully overnight. Store refrigerated in an airtight container for 4–5 days, or freeze for up to 3 months. Reheat gently on the stove with a splash of broth or water.