Description

A classic Southern dish featuring tender black-eyed peas simmered with smoked ham, aromatic vegetables, and flavorful seasonings, complemented by nutritious collard greens. Perfect served alone or over rice for a comforting, soulful meal.

Ingredients

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Vegetables & Aromatics

2 cloves garlic, minced
1/2 cup celery, diced small (or 1 large stalk)
3/4 cup green bell pepper, seeded and diced small (1/2 medium pepper)
1 cup finely diced yellow onion (or 1/2 medium onion)
2 tablespoons jalapeno, seeded and diced fine (or 1 large jalapeno)
1 bunch collard greens or 2 cups packed, chopped
2 green onions, sliced thinly for serving

Proteins & Legumes

12 ounces diced smoked and fully cooked ham
24 ounces pre-soaked black-eyed peas (see notes for dried pea soaking instructions)

Liquids & Seasonings

2 tablespoons extra virgin olive oil
2 teaspoons kosher salt or more to taste
1 teaspoon black pepper or more to taste
1.5 cups low-sodium chicken broth
2 tablespoons apple cider vinegar
2 teaspoons cajun seasoning

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Instructions

Prepare the base: Heat olive oil in a dutch oven or pot over medium heat until shimmering. Add garlic, celery, green bell pepper, onion, jalapeno, kosher salt, black pepper, and smoked ham. Cook while stirring frequently until the onions are tender and aromas develop, about 7 minutes.
Add main ingredients and seasonings: Stir in the pre-soaked black-eyed peas, chicken broth, apple cider vinegar, and Cajun seasoning. Bring the mixture to a boil, then reduce heat to maintain a light simmer.
Prepare and add collard greens: Remove tough stems from collard greens and discard. Roll the leaves tightly and slice into thin strips. Add the sliced greens to the simmering pot and stir to combine evenly.
Simmer to tenderize: Cover the pot and let the mixture simmer gently for about 45 minutes, or until the black-eyed peas are tender and the flavors are well melded.
Finish and serve: Taste and adjust seasoning with additional salt and pepper if desired. Serve topped with sliced green onions, either alone or over cooked rice for a complete meal.

Notes

If pre-soaked black-eyed peas are not available, use dried black-eyed peas but soak them first by covering with water 2 inches above peas in a bowl and letting them soak for at least 6 hours or overnight before using.
For a vegetarian version, omit ham and use vegetable broth instead of chicken broth.
Adjust jalapeno and Cajun seasoning according to heat preference.