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Collard Greens & Black-Eyed Peas

A cozy and healthy twist on traditional soul food, perfect for weeknight dinners or family meals.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
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.