Southern Black-Eyed Peas and Collard Greens

Name: Southern Black-Eyed Peas and Collard Greens
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8
Ingredients: 1 tablespoon olive oil; 3 strips thick-cut bacon, sliced into ½-inch cubes; 1 pound fresh or thawed frozen black-eyed peas or other field peas; 1 onion, diced; 3 cloves garlic, minced; 2 pounds greens (such as collards, mustard greens, or kale), stemmed and chopped; 2 teaspoons Potato Slayer seasoning; 1 teaspoon Onion Butter seasoning; 2 tablespoons Creole mustard; ½ cup dry white wine; ¼ cup apple cider vinegar; 2 tablespoons hot sauce (such as Cholula); Freshly ground black pepper

Southern Black-Eyed Peas and Collards Greens with Fire and Smoke Society seasonings

Eating peas and greens on New Year’s Day is a Southern tradition that promises to bring good luck (from the peas) and fortune (courtesy of the greens) for the coming year. But don’t save this nourishing combination for one day a year; it’s delicious anytime, especially with warm cornbread to soak up all the flavorful cooking liquid (or potlikker). Here’s to a happy and well-seasoned year.

Southern Black-Eyed Peas and Collard Greens

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

20 minutes

Cook Time

35 minutes

If you prefer to use dried peas in this recipe, simmer them with a few bay leaves until they’re just tender, then drain and cool in a colander until needed. For the best flavor, taste the broth just before serving and add additional hot sauce, vinegar, or black pepper as desired.

Image of Southern Black-Eyed Peas and Collard Greens

Ingredients

1 tablespoon olive oil
3 strips thick-cut bacon, sliced into ½-inch cubes
1 pound fresh or thawed frozen black-eyed peas or other field peas
1 onion, diced
3 cloves garlic, minced
2 pounds greens (such as collards, mustard greens, or kale), stemmed and chopped
2 teaspoons Potato Slayer seasoning
1 teaspoon Onion Butter seasoning
2 tablespoons Creole mustard
½ cup dry white wine
¼ cup apple cider vinegar
2 tablespoons hot sauce (such as Cholula)
Freshly ground black pepper

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Directions

Heat a tablespoon of olive oil in a Dutch oven over medium heat. Add the bacon and sauté until it’s lightly browned and has rendered about half of its fat. Use a slotted spoon to transfer the bacon to a paper towel-lined place.
Add the onion and garlic to the same pot and cook, stirring, until softened and fragrant, 6-7 minutes. Add the greens, the Potato Slayer and Onion Butter seasonings and use two wooden spoons to stir and toss until the greens are combined with the vegetables.
Add the bacon, wine, and mustard, turn the heat to low and simmer, stirring every now and then, until the greens are tender, about 10 minutes. Stir in the peas, vinegar, and hot sauce. Bring the mixture to a lively simmer over medium-high heat, then reduce to low and simmer for another 10-15 minutes, or until the peas are tender. Serve in shallow bowls, and pass the hot sauce.

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