Say hello to pure comfort in a bowl with Black-Eyed Peas with Greens! This dish feels like a warm hug from the inside out, brimming with hearty black-eyed peas, tender greens, and a smoky burst of flavor. Whether you’re craving a taste of the South or just want a wholesome, plant-based meal that’s as satisfying as it is nourishing, this recipe checks all the boxes. It comes together with simple ingredients and just one pot, making it equally perfect for busy weeknights or a cozy, laid-back weekend dinner.
Ingredients You’ll Need
Part of the beauty of Black-Eyed Peas with Greens is how achievable it is, even on your busiest days. Each ingredient brings its own magic—adding bold flavor, a pop of color, or that just-right texture that turns a simple pot of beans and greens into something crave-worthy.
- Olive oil: Adds richness and helps everything sauté to caramelized perfection.
- Onion: A sweet, savory base that gives depth and balance to the dish.
- Garlic: Brightens things up with a punch of aromatic flavor—don’t skimp!
- Smoked paprika: The secret ingredient for irresistible smokiness and color.
- Crushed red pepper flakes (optional): Brings a gentle heat—add more or less to taste.
- Collard greens (or kale): Earthy, hearty, and full of vitamins; kale, mustard greens, or Swiss chard work well too.
- Black-eyed peas: Canned for convenience, these are creamy and mild with just the right bite.
- Low-sodium vegetable broth: Keeps everything juicy and flavorful without overwhelming saltiness.
- Apple cider vinegar: A bright, tangy finish that wakes up all the flavors.
- Salt and pepper: The finishing touch that ties every element together, perfectly seasoning your pot.
How to Make Black-Eyed Peas with Greens
Step 1: Sauté the Aromatics
Heat that olive oil in a large skillet or Dutch oven over medium heat. Add your chopped onion and let it soften, stirring occasionally, until it turns translucent and sweet-smelling—about 5 minutes is perfect. Now’s the time to bring in the garlic, smoked paprika, and red pepper flakes. Stir them in and cook for another minute, just until the kitchen starts to smell incredible and the spices bloom their flavors.
Step 2: Wilt Those Greens
Next, toss in your chopped collard greens or kale. They’ll take up a lot of space at first, but don’t worry—they shrink down as they cook. Sauté for 3 to 4 minutes, stirring often, until the greens begin to wilt and become vibrant green. This is where the dish starts to come alive!
Step 3: Simmer with Beans and Broth
Pour in your drained and rinsed black-eyed peas, then add the vegetable broth. Give everything a good stir to combine. Bring the pot to a gentle simmer, then reduce the heat to medium-low. Let it cook, uncovered, for 15 to 20 minutes. The greens become tender, the black-eyed peas soak up all the flavors, and the broth reduces to a savory, soul-soothing sauce.
Step 4: Finish with Vinegar and Seasoning
When everything is silky and delicious, stir in the apple cider vinegar—it instantly adds that little spark of brightness. Taste and season with salt and pepper as needed. Your Black-Eyed Peas with Greens are now ready for the grand reveal!
How to Serve Black-Eyed Peas with Greens
Garnishes
For a stunning finish, try topping your bowl with sliced green onions, a sprinkle of fresh herbs like parsley, or a dash of extra smoked paprika. If you want even more Southern flair, offer a little hot sauce on the side!
Side Dishes
A steamy, golden slice of cornbread is the ultimate partner for Black-Eyed Peas with Greens. It also pairs beautifully with fluffy white rice, garlic toast, or even a scoop of creamy mashed potatoes for a truly comforting meal.
Creative Ways to Present
Go beyond the bowl by using leftovers as a hearty filling for baked sweet potatoes or as a savory topping for grain bowls. You can also serve it ladled over roasted polenta rounds or tuck it into wraps with avocado and tomato for a handheld lunch that sings with flavor.
Make Ahead and Storage
Storing Leftovers
Black-Eyed Peas with Greens taste even better the next day! Cool any leftovers, then transfer to an airtight container and refrigerate for up to four days. The flavors deepen as it sits, transforming each bowl into pure comfort.
Freezing
If you want to save some for later, this dish freezes like a champ. Spoon cooled Black-Eyed Peas with Greens into freezer-safe containers or bags—be sure to leave a little space for expansion. Freeze for up to three months; just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply pour your serving into a saucepan and warm gently over medium-low heat until hot, stirring occasionally. You can also microwave in short intervals, stirring between bursts, until heated through. Add a splash of broth or water if you’d like to loosen the texture.
FAQs
Can I use dried black-eyed peas instead of canned?
Absolutely! Just be sure to soak and cook the dried peas ahead of time until they’re tender. For this recipe, you’ll need about 3 cups of cooked black-eyed peas to substitute for the canned version.
What other greens work in this recipe?
Black-Eyed Peas with Greens are deliciously versatile—try kale, mustard greens, Swiss chard, or even turnip greens. The cooking time may vary slightly, so cook until tender.
How can I make Black-Eyed Peas with Greens spicier?
Amp up the crushed red pepper flakes, add a splash of your favorite hot sauce, or sauté some diced jalapeño with the onions. You’re in complete control of the heat!
Is this dish gluten-free?
Yes, it is naturally gluten-free as written. Just double-check that your vegetable broth and all other ingredients are certified gluten-free if required.
Can I add meat to this recipe?
Definitely. For a heartier, meatier version, try sautéing smoked sausage or bacon with the onions at the start—this will lend an extra depth of flavor.
Final Thoughts
If you’ve never made Black-Eyed Peas with Greens before, now’s your chance to discover just how crave-worthy comfort food can be. Each bite is proof that healthy, plant-based cooking doesn’t have to sacrifice a smidge of flavor. I can’t wait for you to make this recipe your own and share it with family or friends—it might just become a staple in your kitchen, too!
Print
Black-Eyed Peas with Greens Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Non-Vegetarian
Description
A comforting and nutritious Southern-style dish featuring black-eyed peas and hearty greens cooked in a flavorful broth, perfect for a vegan main course.
Ingredients
For the Black-Eyed Peas:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cans (15 ounces each) black-eyed peas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
For the Greens:
- 4 cups chopped collard greens (or kale)
Instructions
- Prepare the Black-Eyed Peas: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in garlic, smoked paprika, and red pepper flakes; cook for another minute.
- Cook the Greens: Add the chopped greens to the skillet and sauté until wilted, about 3–4 minutes. Stir in black-eyed peas and vegetable broth. Simmer for 15–20 minutes until greens are tender and flavors combine.
- Finish and Serve: Stir in apple cider vinegar, season with salt and pepper. Serve hot.
Notes
- You can use kale, mustard greens, or Swiss chard instead of collard greens.
- Enhance the dish with hot sauce for added spice.
- For a meatier option, include diced smoked sausage or bacon with the onions.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
