Black Eyed Peas and Collard Greens

Billie McKeown
Jan 1
2 min read

If luck could be simmered, it would smell exactly like this. Black-eyed peas for prosperity, collard greens for wealth, and smoked pork hocks because life should be delicious while you’re manifesting good fortune. This one-pot wonder is rich, smoky, creamy, and deeply comforting—and it just happens to improve with time. Make it today, reheat it tomorrow, and enjoy the rare combination of a dish that feeds a crowd, gets better overnight, and might just tip the universe in your favor.

6–8 servings

A hearty bowl of black-eyed pea soup with tender greens and savory chunks of ham, perfect for a comforting meal.

Ingredients

For the beans

1 pound dried black-eyed peas
½ onion
1 medium carrot
3 bay leaves
1 tablespoon salt
½ teaspoon baking soda
2–4 smoked pork hocks

For the greens

2 tablespoons neutral oil
1½ cups chopped onion
4 cloves garlic, minced
1 jalapeño, diced (optional)
Salt and black pepper, to taste
1 teaspoon cayenne pepper (optional)
1 large bunch collard greens, center stems removed and cut into ribbons or 1-inch pieces (or hand-torn)
2 tablespoons red or white wine vinegar

Instructions

Cook the Black-Eyed Peas

(Can be done 3–4 days ahead)

Place the dried black-eyed peas in a large pot and cover with plenty of water. Soak overnight.
Drain and rinse the beans, then return them to the pot. Add fresh water to cover the beans by about 1 inch.
Add the onion half, carrot, bay leaves, salt, and baking soda. Stir gently. Nestle the smoked pork hocks into the pot.
Bring to a boil. As soon as it boils, reduce heat to medium-low and simmer until the beans are tender.
- Tip: The baking soda helps the beans cook faster and become extra creamy. Don’t add more than listed—too much will affect the flavor.
Once tender, remove from heat and let cool.
Remove the pork hocks. Pull the meat from the bones, chop or shred, and set aside.
Reserve the onion, carrot, and about 2 cups of the beans with some of their cooking liquid. Discard bay leaves.

A hearty pot of black-eyed peas being prepared with ham hocks, fresh carrots, onion, and bay leaves, simmering in anticipation of a flavorful and comforting meal.

Finish the Dish

(Can be done up to 2 days ahead)

In a large Dutch oven or soup pot, heat the oil over medium heat. Sauté the chopped onion until translucent.
Stir in the garlic, jalapeño (if using), salt, pepper, and cayenne. Cook for about 1 minute, just until fragrant.
Add the collard greens, remaining beans, reserved pork, and the cooking liquid.
Blend the reserved beans, onion, carrot, and liquid until completely smooth. Stir this mixture into the pot—this is what gives the dish its creamy, soulful body.
Simmer gently over low heat until the collards are tender.
- Make-ahead tip: If preparing in advance, stop cooking just before the greens are fully done.
Stir in the vinegar just before serving. Taste and adjust seasoning as needed.