Crockpot Black Eyed Peas and Collard Greens

A comforting Southern dish of black-eyed peas and collard greens slow-cooked to perfection, perfect for chilly evenings and family gatherings.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 7 servings

Course: Dinner, Main Course

Cuisine: Southern

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

4 cans Black-Eyed Peas Look for low-sodium varieties for a healthier option.
2 12 oz packets Frozen Chopped Collard Greens Choose brands without additives.
14 oz Smoked Sausage Opt for turkey sausage or your favorite brand.
4 cups Chicken or Vegetable Broth Homemade is best, but box options work well.

Seasonings

1 tsp Salt Adjust based on your taste preferences.
1 tsp Garlic Powder Fresh garlic also works, about 3 minced cloves.
1 tsp Pepper Freshly ground gives a better taste.
1 tsp Onion Powder Alternatively, use fresh onion.
1/2 tsp Paprika Sweet smoked paprika gives a beautiful flavor.

Method

Preparation

Chop your smoked sausage into bite-sized pieces and set aside.
If using fresh garlic or onion, have those ready as well.

Cooking

In a large crockpot, combine the chopped sausage, drained black-eyed peas, and frozen collard greens.
Pour in the chicken or vegetable broth and add the salt, garlic powder, pepper, onion powder, and paprika.
Set your crockpot to high and let the mixture cook for 5-6 hours.

Finishing Touches

After 5-6 hours, stir the mixture and add water gradually if it's too thick until you reach your desired consistency.
Serve in bowls, ideally with cornbread or crusty bread.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This dish freezes beautifully; let it cool completely, then transfer it to a freezer-safe container for up to 3 months.