Skip to main content

Black-Eyed Peas and Greens

Comforting and filling, this recipe is easy to make for New Year’s luck any time of the year.
Bowl of Black-Eyed Peas and Greens.
Prep time: 15 minutes + 6 hours to soak
Cook time: 1 hour 10 minutes
Makes: 5 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
½ cup chopped celery (optional)
½ cup chopped bell pepper or 2 to 4 Tablespoons chopped hot pepper (optional)
4 cups low-sodium broth (try vegetable or chicken) 
1 cup dry black-eyed peas, soaked in 3 cups water for at least 6 hours and rinsed (see Notes)
1 teaspoon paprika (regular or smoked)
1 teaspoon thyme
¼ teaspoon black pepper
½ teaspoon salt  
3 to 4 cups trimmed and chopped fresh collard greens (about 6 medium leaves) (see Notes)
1 teaspoon vinegar or hot sauce

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Heat oil in a large skillet or soup pot over medium heat. Add onion, garlic and other vegetables, if desired.  Stir and cook until onions soften, about 5 minutes.
  4. Add broth, black-eyed peas, paprika, thyme, pepper and salt.
  5. Bring the mixture to a boil, then reduce the heat and simmer until the peas are tender, about 30 to 35 minutes.
  6. Add the greens and stir until they are wilted. Return the mixture to a simmer, cover the pot and cook for 10 to 30 minutes or until the greens are as tender as you like.
  7. Add vinegar or hot sauce. Serve with rice or cornbread.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Save stems after trimming from the middle of fresh greens to cook with onion, garlic and other vegetables.
  • No fresh collard greens? Use 1 bunch or about 12 ounces of fresh spinach, chard, kale or other leafy green. You can also use 2 to 3 cups frozen greens or 1 to 2 cans (15 ounce) drained greens. Cooking time will be less in step 6 depending on the greens used.
  • No dry black-eyed peas? Use 3 cups frozen black-eyed peas or 2 cans (15-ounces) black-eyed peas that have been drained and rinsed. Cooking time in step 5 will be less.
     

Comments

This version of Hoppin’ John was so easy to make for a 2025 good luck meal. I found frozen chopped collard greens at the store to save some prep time. I also chopped the peppers, celery and carrot into very small pieces in a small food processor. Adding vinegar at the end really brightens the flavors. Thanks!

You might also like...

Recipes A to Z (without photos)

Crustless Pumpkin Pie
Moist slice of pumpkin pie.

Crustless Pumpkin Pie

Easy one-bowl treat that is creamy, sweet and full of fall spice.
Prepare:
0
Cook:
1 hour
Makes:
8 Slices
Baked Cauliflower Tots
Baked rounds of chopped cauliflower and cheese are shown on a platter.

Baked Cauliflower Tots

Cauliflower Tots are cheesy and kid-approved! They are sure to become your favorite side dish or snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
15 tots
Cowboy Salad
Corn, bean and vegetable mix with dressing in a large bowl.

Cowboy Salad

A simple, tasty salad that is ready in under 20 minutes. Perfect for BBQs, potluck dinners or as a side dish any time of year.
Prepare:
20 minutes
Makes:
8 cups
Quinoa Salad
Bowl of quinoa with a colorful vegetable mix.

Quinoa Salad

Quick and healthy quinoa salad made with fresh vegetables and a tangy garlic dressing.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
6 cups
Whole-Wheat Quick Bread
Photo of Whole Wheat Quick Bread

Whole-Wheat Quick Bread

This warm and comforting whole wheat bread is ready in about an hour.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
16 pieces
Peach Salsa
Small bowl of a colorful peach and vegetable salsa shown with crackers.

Peach Salsa

A colorful and refreshingly sweet and savory salsa perfect for chips, tacos, or topping fish.
Prepare:
15 minutes
Makes:
2 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.