Southern Black-Eyed Peas and Collard Greens with Smoked Ham Hock

This Southern black eyed peas and collards recipe is a New Year’s tradition I grew up with. Each component is satisfying on its own, but together they create a rich, comforting dish that’s perfect for holiday gatherings or a cozy weeknight meal.

This dish pairs wonderfully with classic Southern sides like cornbread or flaky biscuits. It’s also similar in spirit to slow-cooked or crock pot versions featuring ham or ham hock, which deepen the flavor and make the meal even more satisfying.

While many Southern households serve black eyed peas on New Year’s Day as a symbol of luck and prosperity, I enjoy this recipe simply because it’s hearty, flavorful, and easy to prepare for a crowd.

💖 Why You’ll Love This Recipe

• Hearty & Nutritious – Collard greens and black eyed peas are both nutrient-dense; together they make a filling, wholesome meal.
• Perfect for New Year’s Dinner – A classic combination often served for New Year’s celebrations, but great any time you want a comforting Southern meal.
• Bold, comforting flavors – The mix of tender greens, smoky ham, and seasoned black eyed peas creates a balanced, tasty dish that works as a side or a main.

🥘 Ingredients

📖 Ingredient Notes / Variations

• Collards: Fresh collards are best. If available, pre-washed and pre-chopped collards will save time. If you buy whole leaves, remove the tough stems, wash thoroughly, and chop into bite-size pieces.
• Ham: Use cooked ham chunks or ham hock for smoky depth. Leftover holiday ham works perfectly.
• Onion: Red or yellow onion is fine—use what you have on hand.
• Liquid: Water is sufficient, but chicken or vegetable broth can add more flavor if desired.
• Black eyed peas: Canned black eyed peas with only salt added are convenient and avoid clashing flavors; drain them before adding to the dish.

(See the recipe card below for precise quantities and full instructions)

🔪 Step-By-Step Instructions

Step 1: Wash collard greens thoroughly, remove the center stems, and chop into bite-size pieces.

Step 2: Heat a Dutch oven over medium heat. Add oil, onion, and garlic and cook about 5 minutes, until the onion begins to soften.

Step 3: Add the collards to the pot, stir to combine with the onion and garlic, cover, and cook 5 minutes on medium-low.

Step 4: Stir in the ham, water or broth, salt, and pepper. Reduce heat to medium-low, cover, and simmer for about 20 minutes, until collards are tender.

Step 5: Add the drained black eyed peas, stir to combine, then turn off the heat and cover for about 5 minutes to warm through.

Step 6: Serve hot, alongside cornbread or biscuits for a complete, hearty meal.

(Scroll to the recipe card below for measurements and printable directions)

💭 Expert Cooking Tips

• Add pork for authentic Southern flavor — ham hock, ham chunks, or bacon and bacon fat lend smoky richness. If you use bacon, cook it first and use the rendered fat to sauté the aromatics.
• Use canned black eyed peas for convenience — they save time and are reliable. Dried peas take longer but give you control over seasoning.
• To cook dry black eyed peas — soak 8–12 hours, drain, then simmer in a slow cooker or pot with 3–4 cups liquid per pound until tender. Two 15.5-ounce cans of peas equal about two cups cooked.
• Clean collards thoroughly — collards can be sandy; wash each leaf carefully and rub to remove grit. Pre-washed, pre-chopped greens are a good shortcut if available.

🧐 Recipe FAQs

🫘 More Delicious Bean Recipes

If you make this Southern Black Eyed Peas and Collard Greens recipe, please leave a star rating and share how it turned out in the comments. I appreciate you stopping by!

📋 Recipe

Southern Black Eyed Peas and Collard Greens

A comforting Southern dish of collard greens, smoky ham, and seasoned black eyed peas — simple to make and full of flavor.

4.87 from 37 votes

Print

Course: Main Course

Cuisine: American, Southern

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 316kcal

Author: Sally

Ingredients

• 3 tablespoons oil
• 1 tablespoon garlic, minced (about 2 large cloves)
• 1 medium red onion (or yellow), chopped (about 1 cup)
• 12–16 ounces collard greens, fresh, rinsed, stems removed and chopped into bite-sized pieces
• 1 cup ham, cooked chunks
• 1 cup water (or broth)
• ½ teaspoon salt, more to taste
• ½ teaspoon black pepper, more to taste
• 31 ounces black eyed peas (with only salt added – about 2 cans, 15.5 ounces each), drained

Instructions

• Preheat a cast-iron Dutch oven over medium heat for a couple of minutes.
• Add oil, garlic, and onion. Stir and cook about 5 minutes until the onion softens.
• Add collards, stir, then cover and cook 5 minutes.
• Add ham, salt, black pepper, and water or broth. Lower heat to medium-low, cover, and cook about 20 minutes until collards are tender.
• Stir in the drained black eyed peas, turn off the heat, cover, and let warm for 5 minutes. Serve immediately with cornbread or biscuits.

Notes

• Pre-washed, pre-chopped collards save time if you can find them.
• Canned black eyed peas are recommended for convenience; two cups cooked equals about two 15.5-ounce cans.

Nutrition

Calories: 316kcal
|
Carbohydrates: 36 g
|
Protein: 18 g
|
Fat: 12 g

Tried this Recipe? Share it Today!
Tag your post or mention the recipe creator to let others know how it turned out.