Name: Black-Eyed Peas with Greens Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon smoked paprika; ¼ teaspoon red pepper flakes (optional); 2 cans (15 oz each) black-eyed peas, drained and rinsed; 1½ cups vegetable or chicken broth; 1 tablespoon apple cider vinegar; ½ teaspoon salt; ¼ teaspoon black pepper; 4 cups chopped greens (collard greens, kale, or spinach)

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If soul-satisfying comfort food with a healthy twist is your thing, you’re going to fall in love with Black-Eyed Peas with Greens. This dish brings together wholesome black-eyed peas and vibrant leafy greens in a smoky, savory broth—every bite bursts with comforting flavor and a subtle kick of spice. It’s a classic, yet so simple to whip up on a busy weeknight, and flexible enough to shine as a hearty side or a nourishing main. I always find myself coming back to this recipe whenever I want something cozy, inspiring, and surprisingly filling.

Black-Eyed Peas with Greens Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Black-Eyed Peas with Greens couldn’t be easier—they’re mostly pantry staples, and every single one plays a vital role in building layers of flavor, color, and texture. From the earthy peas to the smoky, tangy seasonings, these ingredients come together to make magic.

Olive oil: Adds richness and helps sauté the aromatics, laying down a flavor foundation.
Onion: Diced small for a subtle sweetness and body that melds into the base of the dish.
Garlic: Minced fresh for bright, punchy depth that wakes up every bite.
Smoked paprika: Delivers a smoky backbone that gives the peas and greens irresistible warmth.
Red pepper flakes (optional): For a whisper of heat—add more or less to suit your mood.
Chopped greens: Collard greens, kale, or spinach add color, nutrients, and a touch of earthiness; use what you love or have on hand.
Canned black-eyed peas: Convenient and creamy, these get the recipe on the table fast; just rinse and drain to keep things fresh.
Vegetable or chicken broth: Infuses the dish with savory depth and ensures a luscious, spoonable consistency.
Apple cider vinegar: Brings balancing tang and brightness that lifts the entire dish.
Salt: Essential for seasoning, enhancing every other flavor in the pot.
Black pepper: Adds background heat and a touch of sharpness for complexity.

How to Make Black-Eyed Peas with Greens

Step 1: Sauté the Aromatics

Start by heating up the olive oil in a large skillet or pot over medium heat. Once shimmering, toss in your diced onion and let it cook for 3 to 4 minutes—just until it softens and starts to turn golden. This gentle sauté creates the aromatic base that gives Black-Eyed Peas with Greens their signature savory aroma and taste.

Step 2: Build the Flavor Base

Next, stir in the minced garlic, smoked paprika, and, if you love a little spice, the red pepper flakes. Sauté this mixture for another minute or so, just until the garlic is fragrant and the spices release their scents—you’ll know it’s ready when your kitchen smells heavenly.

Step 3: Add and Wilt the Greens

Now, pile in your chopped collards, kale, or spinach. Don’t worry if the greens look like a lot; they’ll wilt down considerably. Sauté everything together for about 3 to 5 minutes, stirring so the greens become tender and pick up those delicious flavors from the pan.

Step 4: Combine Black-Eyed Peas and Simmer

Stir in your drained and rinsed black-eyed peas, then pour in the broth. Bring everything to a simmer, then turn the heat down low. Let the mixture cook, uncovered, for 10 to 15 minutes. This time allows the flavors to mingle and the broth to reduce slightly, making every spoonful of Black-Eyed Peas with Greens perfectly seasoned and hearty.

Step 5: Finish and Adjust Seasoning

Right at the end, splash in the apple cider vinegar, then add the salt and black pepper. Give everything a good stir and taste—adjust the seasonings if you want a bit more tang, saltiness, or spice. Serve your Black-Eyed Peas with Greens warm, and get ready to savor every bite.

How to Serve Black-Eyed Peas with Greens

Garnishes

A finishing flourish brings personality to your bowl! I love sprinkling fresh chopped parsley or green onions for a pop of color, or adding a final dusting of smoked paprika. If you’re craving a little extra bite, a few dashes of hot sauce or a squeeze of lemon juice works wonders on Black-Eyed Peas with Greens.

Side Dishes

You can’t go wrong with a slice of golden cornbread to soak up that flavorful broth. White or brown rice is a natural partner, transforming your Black-Eyed Peas with Greens into a more substantial meal. It also shines next to grilled chicken, baked tofu, or simple roasted meats for an elegant, balanced plate.

Creative Ways to Present

I sometimes spoon Black-Eyed Peas with Greens over creamy grits for a Southern-inspired brunch, or serve it in small bowls as a hearty appetizer before a larger meal. For a fun twist, offer them as a taco or wrap filling, topped with pickled onions and avocado for a fresh, satisfying lunch or dinner.

Make Ahead and Storage

Storing Leftovers

Leftover Black-Eyed Peas with Greens keep beautifully. Simply cool the dish completely, then store it in an airtight container in the refrigerator for up to four days. The flavors deepen overnight, making leftovers even tastier the next day.

Freezing

Need to plan ahead? This recipe is wonderfully freezer friendly. Transfer cooled portions to freezer-safe containers or zip-top bags, leaving a little space at the top for expansion. Black-Eyed Peas with Greens can be frozen for up to two months without losing their texture or flavor.

Reheating

To reheat, simply warm individual servings on the stovetop over low heat, stirring occasionally, until piping hot. If the mixture seems a bit thick, add a splash of broth or water to loosen it up. The microwave works well too—just use a microwave-safe container and reheat gently, stirring midway through.

FAQs

Can I use dried black-eyed peas instead of canned?

Absolutely! Just soak and cook your dried black-eyed peas until tender before starting the recipe. You’ll need around three cups of cooked peas to substitute for the cans, and the flavor will be even earthier and more robust.

Which greens are best for this dish?

Collard greens are traditional and bring bold, slightly bitter flavor, but kale and spinach are fantastic, too. Use whatever fresh or frozen greens you have—just remember to thaw and drain frozen greens before adding them in.

How spicy is this recipe?

The red pepper flakes provide a gentle heat, but the warmth is very subtle. You can skip them for a milder version, or double them for extra kick. Hot sauce at the table is a great way to let everyone spice up their own serving!

Is Black-Eyed Peas with Greens vegan and gluten-free?

Yes, as long as you use vegetable broth, it’s both vegan and naturally gluten-free. It’s seriously comforting and wholesome, so everyone at the table can enjoy a hearty bowl.

Can I make Black-Eyed Peas with Greens ahead for a party?

Definitely! It holds up very well if made a day ahead, and the flavors actually improve with time. Gently reheat before serving, and maybe add a splash of broth to keep it nice and saucy for your guests.

Final Thoughts

There’s something truly special about a pot of Black-Eyed Peas with Greens bubbling on the stove, bringing warmth and good vibes to any meal. I hope you’ll give this recipe a try and make it part of your family favorites—it’s nourishing, flavorful, and always a crowd-pleaser. Let me know how you serve your Black-Eyed Peas with Greens and enjoy every last bite!

Black-Eyed Peas with Greens Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and nutritious dish featuring black-eyed peas and hearty greens, simmered in a flavorful broth with a hint of tangy apple cider vinegar. This vegan and gluten-free recipe is a wholesome Southern-inspired dish perfect as a side or light main course.

Ingredients

Scale

For the Black-Eyed Peas:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes (optional)
2 cans (15 oz each) black-eyed peas, drained and rinsed
1½ cups vegetable or chicken broth
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper

For the Greens:

4 cups chopped greens (collard greens, kale, or spinach)

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Instructions

Heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook for 3–4 minutes until softened.
Stir in the garlic, smoked paprika, and red pepper flakes, and sauté for another minute until fragrant.
Add the chopped greens and cook for 3–5 minutes until wilted.
Stir in the black-eyed peas and broth. Bring to a simmer, then reduce the heat to low and cook uncovered for 10–15 minutes.
Stir in the apple cider vinegar, salt, and black pepper. Taste and adjust seasoning if needed. Serve warm.