Simple, classic black-eyed peas and collard greens and ham is an amazing Southern comfort dinner that is sure to please everyone! It’s rich, full of flavor, and so easy to make – you’ll want to whip up this dish all the time!

Ingredients olive oil (extra virgin) onion (chopped, white or yellow onion) garlic (minced) collard greens (rinsed, stems removed, and chopped) cooked ham (cubed, or use ham bone or crisped bacon) salt & pepper  chicken broth (or water) black eyed peas (2 15.5 ounce cans, drained and rinsed)

Sauté. Start the black-eyed peas by preheating a large pot or Dutch oven with 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add 1 cup of chopped onion and sauté.

Sauté. Then, add 1 tablespoon of minced garlic. Sauté the garlic for about a minute or so, but don’t let it burn!

Sauté. Then, add 1 tablespoon of minced garlic. Sauté the garlic for about a minute or so, but don’t let it burn!

Add greens. Next, stir in 1 pound of cleaned, chopped collards until coated with the oil, onions, and garlic, then cover and cook for 5 minutes.

Add greens. Next, stir in 1 pound of cleaned, chopped collards until coated with the oil, onions, and garlic, then cover and cook for 5 minutes.

Add ham. To the collards, add 1 cup of cooked ham, ½ teaspoon each salt and pepper (or according to taste), and 2 cups of chicken broth (or water). Then, reduce the heat to medium-low. Cover the pot and let the collards and ham simmer for 25 minutes.

Add ham. To the collards, add 1 cup of cooked ham, ½ teaspoon each salt and pepper (or according to taste), and 2 cups of chicken broth (or water). Then, reduce the heat to medium-low. Cover the pot and let the collards and ham simmer for 25 minutes.

Add ham. To the collards, add 1 cup of cooked ham, ½ teaspoon each salt and pepper (or according to taste), and 2 cups of chicken broth (or water). Then, reduce the heat to medium-low. Cover the pot and let the collards and ham simmer for 25 minutes.

Add black-eyed peas & serve. Once 25 minutes have  passed, remove the cover, and stir in 31 ounces of drained and rinsed  black-eyed peas. Then, return the cover and cook for an additional 10 minutes. Once done, remove your pot from the heat and serve immediately.

Add black-eyed peas & serve. Once 25 minutes have  passed, remove the cover, and stir in 31 ounces of drained and rinsed  black-eyed peas. Then, return the cover and cook for an additional 10 minutes. Once done, remove your pot from the heat and serve immediately.

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