Simple 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!
31ozblack eyed peas(2 15.5 ounce cans, drained and rinsed)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Preheat a large pot or Dutch oven with the olive oil to medium heat. Once the oil begins to shimmer, add the onion and saute for 5 minutes, or until it reaches your desired level of tenderness. Add the garlic and saute for a minute more.
Stir in the cleaned, chopped collards until coated with the oil then cover and cook for 5 minutes.
Add the ham, salt, pepper, and broth (or water) then reduce heat to medium-low. Cover and allow to simmer for 25 minutes.
Remove the cover and stir in the drained black eyed peas. Return the cover and cook an additional 10 minutes.
Once done, remove from heat and serve immediately.
Notes
I prefer to use whole collard greens that I clean and cut myself instead of bagged, pre-cut collards! Packaged pre-cut collards always include the stem, which is tough and unpleasant to eat.
If using bacon, use the leftover bacon fat to fry the onions and garlic instead of olive oil! It will be a delicious complement to the flavors!
For extra flavor, sauté the cubed ham with the onions and garlic to brown the ham. This will give the dish another layer of delicious flavor!
This recipe also makes a great soup! Simply add more chicken broth to your desired consistency! It makes a hearty, filling soup that’s so tasty!
Store in the refrigerator in an airtight container for up to 3-4 days. Freeze for up to 6 months, but use within the first 3 months for best quality.