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Slow Cooker Black Eyed Peas and Collard Greens

A comforting Southern dish made with tender black-eyed peas and collard greens, simmered to perfection in a slow cooker, ideal for cozy gatherings and family dinners.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Soul Food, Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound black-eyed peas, soaked overnight Look for dried peas with no signs of decay; they should be uniform in color.
  • 1 bone ham bone or diced ham A smoked ham hock or bone will impart a deep, savory flavor.
  • 1 onion, chopped Sweet yellow onions work best for a slightly sweet base.
  • 3 cloves garlic, minced Fresh garlic is essential for an aromatic foundation.
  • 1 bunch collard greens, chopped Wash thoroughly as they can hold grit; substitute with kale or turnip greens if needed.
  • 4 cups chicken broth Use low-sodium broth to control saltiness.
  • 1 teaspoon salt Adjust to taste based on your preference.
  • 1/2 teaspoon black pepper Freshly cracked for the best flavor.
  • 1 teaspoon cayenne pepper (optional) For an extra kick; omit if you prefer a milder taste.
  • 1 tablespoon olive oil Extra virgin olive oil works perfectly for sautéing.

Method
 

Preparation
  1. In the morning, drain and rinse the black-eyed peas. Place them in your slow cooker along with the ham bone.
  2. In a skillet over medium heat, add olive oil. Once hot, sauté the chopped onion and minced garlic until soft and translucent, about 5-7 minutes.
  3. Pour the aromatic mixture over the black-eyed peas and ham in the slow cooker.
  4. Pour in chicken broth and layer the chopped collard greens on top, pressing down slightly to submerge them.
  5. Sprinkle in salt, black pepper, and cayenne pepper (if using). Stir to combine, ensuring the greens are well mixed into the broth.
  6. Cover the slow cooker and set it on low heat for 6-8 hours.
  7. After cooking, remove the ham bone, shred any meat left on it, and return the pieces to the pot. Stir everything well.
  8. Ladle into bowls and serve warm.

Notes

Store leftovers in an airtight container for 3-4 days. This dish can be frozen for up to 3 months.