This Southern black eyed peas and collard greens recipe is a comforting New Year’s meal I grew up enjoying every year. Black eyed peas and collards are delicious on their own, but when they are cooked together with savory ham, onion, garlic, and simple seasonings, they become a hearty Southern dish that feels special enough for a holiday and easy enough for any day.
If you enjoy classic Southern comfort food, this black eyed peas and collard greens recipe is a wonderful choice. It pairs beautifully with Southern cornbread, homemade biscuits, or your favorite simple bread for soaking up the flavorful broth. It is also a great way to use leftover cooked ham, especially after a holiday meal.
Black eyed peas are often served on New Year’s Day in the Southern United States because they are traditionally associated with prosperity and good fortune in the year ahead. Whether or not you follow that tradition, this recipe is still worth making because it is filling, flavorful, and made with simple ingredients.
💖 Why You’ll Love This Recipe
- Hearty and satisfying – Black eyed peas and collard greens are both nourishing ingredients, and together they create a filling dish that can work as a main course or a generous side.
- Perfect for New Year’s Day – This Southern black eyed peas recipe is a classic addition to a New Year’s dinner, especially when served with cornbread or biscuits.
- Simple ingredients, big flavor – Canned black eyed peas, fresh collard greens, cooked ham, onion, garlic, salt, and pepper come together to make a rich, savory dish without complicated steps.
- Great for leftover ham – If you have cooked ham from a holiday meal, this recipe gives it new life and adds wonderful smoky, salty flavor to the peas and greens.
🥘 Ingredients
📖 Ingredient Notes / Variations
- Collard greens: Fresh collards work best in this recipe. If you can find washed and chopped collard greens, they will save time. If using whole leaves, wash them carefully, remove the tough center stems, and chop the greens into bite-size pieces.
- Ham: Use cooked ham cut into chunks. Leftover holiday ham is ideal because it adds rich Southern flavor without extra work.
- Onion: Red onion was used here, but yellow or white onion will also work. Use what you have on hand.
- Water or broth: Water works well because the ham, onion, garlic, and greens bring plenty of flavor. Broth can be used if you prefer a deeper savory taste.
- Black eyed peas: Canned black eyed peas keep this recipe quick and easy. Choose peas with only salt added so the flavor stays clean and balanced. Drain them before adding to the pot.
See the recipe card below for exact ingredient quantities and complete instructions.
🔪 Step-By-Step Instructions
Step 1: Wash the collard greens thoroughly. Remove the center stems, then chop the leaves into bite-size pieces.
Step 2: Heat a Dutch oven on the stovetop over low-medium heat. Add the oil, onion, and garlic, then cook for about 5 minutes, stirring occasionally, until the onion begins to soften.
Step 3: Add the chopped collard greens to the pan and stir them together with the onion and garlic. Cover and cook for 5 minutes over low-medium heat to help the greens begin to wilt.
Step 4: Add the cooked ham, water or broth, salt, and black pepper. Stir well, cover, and cook for 20 minutes, or until the collard greens are tender.
Step 5: Add the drained black eyed peas to the pot and gently stir them into the collard greens and ham.
Step 6: Turn off the heat, cover the pot, and let the black eyed peas warm through for about 5 minutes. Serve hot.
Scroll down for the full printable-style recipe card.
💭 Expert Cooking Tips
- Pork adds classic Southern flavor. Ham, ham hock, bacon, or bacon drippings can all bring a Southern-style richness to black eyed peas. If using bacon, cook it before adding it to the recipe.
- Canned black eyed peas save time. This recipe is designed to be quick and convenient, so canned peas are a great choice. Dry beans are budget-friendly and allow more control over salt, but they require soaking and a longer cooking time.
- If using dry black eyed peas, plan ahead. Soak them for 8 to 12 hours or overnight in plenty of water. Drain and rinse, then cook until tender. About 2 cups of cooked black eyed peas can replace the two cans used in this recipe.
- Wash collard greens well. Collards can hold sand and grit, so rinse each leaf carefully and rub gently with your hands. Removing the tough center stems gives the finished dish a better texture.
- Taste before serving. Ham and canned peas can vary in saltiness, so adjust the salt and pepper at the end if needed.
🧐 Recipe FAQs
Southern black eyed peas and collard greens are excellent with homemade biscuits or cornbread. They can be served as a main dish or as a hearty side for a larger Southern meal.
In the Southern United States, black eyed peas are traditionally eaten on New Year’s Day because they are associated with good luck and prosperity in the coming year.
🫘 More Delicious Bean Recipes
- Crock Pot Great Northern Beans – Southern Style
- Slow Cooker Baked Beans
- Crock Pot Black Eyed Peas with Ham Hock
- Turkey Lentil Soup Recipe
If you tried this Southern black eyed peas and collard greens recipe, leave a star rating and share how it turned out in the comments. Thanks for visiting!
📋 Recipe
Southern Black Eyed Peas and Collard Greens
Ingredients
- 3 tablespoons oil
- 1 tablespoon garlic minced, about 2 large cloves
- 1 medium red onion or yellow onion, chopped, about 1 cup
- 12-16 ounces fresh collard greens rinsed, stems removed, and chopped into bite-size pieces
- 1 cup cooked ham cut into chunks
- 1 cup water or broth
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper more to taste
- 31 ounces black eyed peas 2 cans, 15.5 ounces each, drained
Instructions
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Preheat a cast iron Dutch oven over medium heat for a couple of minutes.
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Add the oil, garlic, and onion. Stir and cook for 5 minutes, until the onion begins to soften.
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Add the collard greens to the pan, stir well, cover, and cook for 5 minutes.
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Add the ham, salt, black pepper, and water or broth. Reduce the heat to low-medium, cover, and cook for 20 minutes.
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Stir in the drained black eyed peas. Turn off the heat, cover the pot, and let everything warm through for 5 minutes. Serve hot with cornbread or biscuits.
Notes
- Pre-washed, pre-chopped collard greens can be used to save time.
- Canned black eyed peas make this recipe quick and easy. If using dry beans, about 2 cups of cooked black eyed peas equals the two cans used here.
- Adjust the salt at the end, especially if your ham or canned peas are already salty.
Nutrition
| Carbohydrates: 36g
| Protein: 18g
| Fat: 12g
| Fiber: 12g
| Sodium: 489mg