Collard Green Salad with Black-Eyed Peas and Cornbread Crumbles

Name: Collard Green Salad with Black-Eyed Peas and Cornbread Crumbles
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 8 cups (200 g) fresh collard greens, stems removed, packed, washed, dried, and torn into bite-sized pieces; 1½ cans (15 oz each) (840 g) canned black-eyed peas, drained, rinsed, and patted dry; 1 cup (150 g) cornmeal; ¾ cup (90 g) all-purpose flour; 1½ tsp (7½ g) baking powder; ½ tsp (3 g) salt; 2 tbsp (30 ml) honey; ¾ cup (180 ml) buttermilk; 3 tbsp (43 g) unsalted butter, melted; 3 tbsp (45 ml) apple cider vinegar; 1 tbsp (15 g) Dijon mustard; 1½ tsp (7 ml) maple syrup; ¼ cup (60 ml) extra-virgin olive oil; salt, to taste; freshly ground black pepper, to taste; ½ medium (75 g) red onion, thinly sliced; 4 medium (150 g) fresh radishes, thinly sliced (optional)

From the MyKitchenBank Kitchen

A vibrant Southern salad combining tender raw collard greens with earthy black-eyed peas, crispy cornbread crumbles, and a tangy vinegar-based dressing. This dish brings together the warmth of traditional Southern ingredients in a fresh, lighter format—perfect as a hearty side or light main course.

Prep: 25 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 4 servings

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Ingredients

4 servings

8 cups (200 g) fresh collard greens, stems removed, packed, washed, dried, and torn into bite-sized pieces
1½ cans (15 oz each) (840 g) canned black-eyed peas, drained, rinsed, and patted dry
For the cornbread crumbles
1 cup (150 g) cornmeal
¾ cup (90 g) all-purpose flour
1½ tsp (7.5 g) baking powder
½ tsp (3 g) salt
2 tbsp (30 ml) honey
¾ cup (180 ml) buttermilk
3 tbsp (43 g) unsalted butter, melted
For the dressing
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 g) Dijon mustard
1½ tsp (7 ml) maple syrup
¼ cup (60 ml) extra-virgin olive oil
salt, to taste
freshly ground black pepper, to taste
½ medium (75 g) red onion, thinly sliced
4 medium (150 g) fresh radishes, thinly sliced (optional)

Equipment (8)

9×9-inch (23×23 cm) baking pan
Medium mixing bowl
Large salad bowl
Sharp knife and cutting board
Wooden spoon
Whisk or fork
Measuring spoons and cups
Salad spinner or paper towels

Steps

Before you start

Preheat oven to 400°F (200°C) for cornbread
If using canned black-eyed peas, drain and rinse thoroughly
Wash collard greens and allow them to dry completely (use a salad spinner or pat dry)
Have a 9×9-inch (23×23 cm) baking pan ready for cornbread

1
Make cornbread batter
- In a medium mixing bowl, whisk together 1 cup (150 g) cornmeal, 0.75 cup (90 g) all-purpose flour, 1.5 tsp (7.5 g) baking powder, and 0.5 tsp (3 g) salt.
- In another bowl, whisk together 2 tbsp (30 ml) honey, 0.75 cup (180 ml) buttermilk, and 3 tbsp (43 g) melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined—do not overmix.
- The batter should be slightly lumpy.
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Ready when: batter is lumpy and uniform
Tip: Overmixing develops gluten and makes cornbread dense; mix just until the dry ingredients are barely moistened.
2
Bake cornbreadOven 400°F / 205°C
- Pour the cornbread batter into a 9×9-inch (23×23 cm) baking pan lightly coated with oil or cooking spray.
- Bake at 400°F (200°C) for 20–22 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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Ready when: golden brown top and toothpick comes out clean or with moist crumbs
Tip: Bake until just cooked through; overbaking makes cornbread dry and less flavorful when crumbled.
3
Cool and crumble cornbread
- Remove the cornbread from the oven and let it cool in the pan for 5 minutes.
- Turn it out onto a cutting board and break it into bite-sized crumbles with your hands—pieces should be roughly 0.5 to 1 inch (1–2.5 cm).
- Discard any very fine crumbs or reserve them for another use.
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Ready when: cornbread breaks easily into bite-sized pieces
Tip: Breaking by hand gives more rustic, varied crumble sizes than a food processor, which creates too-fine crumbs.
4
Make the dressing
- In a small bowl or jar, whisk together 3 tbsp (45 ml) apple cider vinegar, 1 tbsp (15 g) Dijon mustard, and 1.5 tsp (7 ml) maple syrup.
- While whisking or shaking, slowly add 0.25 cup (60 ml) extra-virgin olive oil in a thin stream until the dressing emulsifies and thickens slightly.
- Taste and season with salt and freshly ground black pepper to your preference.
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Ready when: dressing is smooth, slightly thickened, and well combined
Tip: Add the oil slowly—too fast and it won't emulsify, leaving you with a separated, watery dressing.
5
Assemble the salad
- Place 8 cups (200 g) of torn collard greens in a large salad bowl.
- Add the rinsed and patted-dry black-eyed peas, 0.5 sliced medium red onion, and optional sliced radishes.
- Pour about three-quarters of the dressing over the salad and toss gently but thoroughly until all greens are coated.
- Let the salad sit for 3–5 minutes so the collard greens begin to soften slightly from the acidity of the vinegar, then add the remaining dressing if needed.
- Top with the warm cornbread crumbles just before serving.
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Ready when: greens are evenly coated and slightly softened but still have texture
Tip: Tear the collard greens by hand rather than cutting them to avoid bruising the delicate leaves and darkening their color.

Good to know

Tips

Collard greens have sturdy leaves that hold up well to raw preparation; tearing them by hand creates better texture than knife cutting.
If you prefer softer greens, massage them gently with a pinch of salt before adding the dressing—this breaks down the cell walls without wilting.
The warm cornbread crumbles provide a pleasant textural contrast to the cool salad; add them just before serving rather than mixing in so they stay crispy.
This salad works well as a hearty vegetarian main course when doubled, or pair it with smoked pork shoulder or pulled pork to add a classic Southern protein element.

Make ahead

The cornbread crumbles can be made up to 1 day ahead and stored in an airtight container at room temperature. The dressing can be made up to 3 days ahead and refrigerated in a jar. Assemble the salad no more than 30 minutes before serving so the cornbread crumbles stay crispy and the greens don't become too soft.

Storage & reheating

Store leftovers (cornbread and greens separately) in airtight containers in the refrigerator for up to 2 days. The salad will wilt and the cornbread will soften after the first day. Warm the cornbread crumbles briefly in a 300°F (150°C) oven for 3 minutes to restore crispness before eating leftovers. The dressing keeps refrigerated for up to 1 week.

Substitutions

buttermilk → whole milk mixed with 1 tbsp lemon juice or vinegar, left to sit for 5 minutes. This substitution mimics the tang and slight thickness of buttermilk in the cornbread.
apple cider vinegar → red wine vinegar or white wine vinegar. Use the same amount; red wine vinegar will slightly deepen the color and add earthiness, while white wine vinegar is more delicate.
maple syrup → honey or 1 tbsp granulated sugar dissolved in a splash of hot water. Maintains the slight sweetness that balances the vinegar; adjust to taste.
canned black-eyed peas → chickpeas or cooked black beans. Either provides similar protein and earthiness; chickpeas are milder, black beans are slightly richer.