Southern-Style Collard Greens and Black-Eyed Peas

Name: Southern-Style Collard Greens and Black-Eyed Peas
Prep time: 35 min
Cook time: 2 h 10 min
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1 pound (454 g) dried black-eyed peas, picked over for stones and rinsed; 1½ pounds (about 2 small hocks) (680 g) smoked ham hocks, rinsed; 2 tablespoons (28 ml) bacon drippings or vegetable oil; 1 large (about 10 oz) (285 g) yellow onion, cut into ½-inch (1.25 cm) dice; 5 cloves (15 g) garlic cloves, thinly sliced; 2 pounds (2 large bunches) (907 g) collard greens, washed well, thick stems removed, leaves cut into 1-inch (2.5 cm) ribbons; 6 cups (1420 ml) low-sodium chicken broth; 3 cups (710 ml) water, plus more for soaking the peas; ½ teaspoon (1 g) red pepper flakes; 2 whole (1 g) bay leaves; 1 teaspoon (4 g) light brown sugar (optional); 3 tablespoons (45 ml) apple cider vinegar, plus more to taste; kosher salt, to taste, about 1 teaspoon; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Tender dried black-eyed peas and silky collard greens simmer together with a smoky ham hock, onion, and a splash of cider vinegar for a deeply savory pot of Southern comfort with a rich, brothy "pot likker."

Prep: 35 min
Cook: 2 hr 10 min
Wait: 1 hr 10 min
Total: 3 hr 55 min
Makes: About 10 cups (8 generous side servings)

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Ingredients

8 servings

1 pound (454 g) dried black-eyed peas, picked over for stones and rinsed
1½ pounds (about 2 small hocks) (680 g) smoked ham hocks, rinsed
2 tablespoons (28 ml) bacon drippings or vegetable oil
1 large (about 10 oz) (285 g) yellow onion, cut into ½-inch (1.25 cm) dice
5 cloves (15 g) garlic cloves, thinly sliced
2 pounds (2 large bunches) (907 g) collard greens, washed well, thick stems removed, leaves cut into 1-inch (2.5 cm) ribbons
6 cups (1420 ml) low-sodium chicken broth
3 cups (710 ml) water, plus more for soaking the peas
½ teaspoon (1 g) red pepper flakes
2 whole (1 g) bay leaves
1 teaspoon (4 g) light brown sugar (optional)
3 tablespoons (45 ml) apple cider vinegar, plus more to taste
kosher salt, to taste, about 1 teaspoon
black pepper, freshly ground, to taste

Equipment (7)

6–8 quart (5.7–7.5 L) heavy-bottomed stockpot or Dutch-style pot with lid
Large bowl or clean sink for washing greens
Colander
Large sharp knife and cutting board
Wooden spoon
Tongs
Instant-read thermometer (optional, for reheating)

Steps

Before you start

Quick-soak the peas (step 1) first; they need 1 hour in hot water, which you can use to prep everything else.
Collards hold grit: plan to wash them in 2–3 changes of water.
Ham hocks vary in saltiness, so do not add salt until the last step.
Use a 6–8 quart (5.7–7.5 L) heavy pot with a lid; the greens fill it at first and then cook down. Everything cooks on the stovetop; no oven is needed.

1
Quick-soak the peas
- Put the rinsed black-eyed peas in the heavy pot and cover with 2 inches (5 cm) of water.
- Bring to a boil over high heat, boil for 2 minutes, then turn off the heat, cover, and let stand for 1 hour.
- Drain in a colander and set aside.
- Rinse out the pot.
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Ready when: Peas look plump and swollen, about double in size
Tip: Skipping the soak works but adds 30–45 minutes of simmering.
2
Prep the greens
- While the peas soak, fill a sink or large bowl with cold water and swish the collard leaves around.
- Lift them out, drain the gritty water, and repeat 2–3 times until no sand settles at the bottom.
- Slice out the thick center stem, stack several leaves, roll them up, and cut into 1-inch (2.5 cm) ribbons.
- Dice the onion and slice the garlic.
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Ready when: Final rinse water is clear with no grit on the bottom
Tip: Lift leaves out of the water rather than pouring it through a colander, or the grit goes right back onto them.
3
Sweat the aromatics
- Heat the bacon drippings in the empty pot over medium heat.
- Add the onion and cook, stirring occasionally, for 5 minutes.
- Add the garlic and red pepper flakes and stir for 30 seconds.
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Ready when: Onion is soft and translucent; garlic smells fragrant but is not browned
Tip: Lower the heat if the garlic begins to brown; it turns bitter.
4
Simmer ham hocks
- Add the ham hocks, broth, 3 cups (710 ml) water, and bay leaves.
- Bring to a boil over high heat, then reduce to low, partially cover, and simmer for 45 minutes to start building the broth.
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Ready when: Broth looks amber and smells smoky; surface bubbles gently
Tip: Skim any gray foam from the surface in the first 10 minutes.
5
Add the peas
- Stir in the drained black-eyed peas.
- Return to a boil, then reduce the heat to low, partially cover, and simmer for 30 minutes, stirring once or twice.
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Ready when: Peas are about half tender and still hold a firm center when bitten
Tip: Keep the simmer gentle; hard boiling splits the skins and makes the peas mushy.
6
Wilt in the collards
- Add the collards in 3–4 handfuls, stirring each batch until it wilts enough to make room for the next.
- Stir in the brown sugar, if using.
- Cover and simmer on low for 40 minutes, stirring every 10 minutes.
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Ready when: Collards are dark olive green and tender enough to cut with the side of a spoon; peas are creamy-tender
Tip: If the liquid drops below the level of the peas, add ½ cup (120 ml) hot water.
7
Pull the meat
- Lift the ham hocks onto a cutting board with tongs and let them cool for 10 minutes.
- Discard the bay leaves.
- Pull the meat from the bones, discard skin, bones, and excess fat, and chop the meat into bite-size pieces.
- Return the meat to the pot.
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Ready when: Meat shreds easily from the bone with no resistance
Tip: If the meat is still tough, return the hocks to the pot and simmer 15 more minutes.
8
Season and finish
- Stir in the cider vinegar and simmer uncovered over low heat for 5 minutes.
- Taste the broth, then add salt (start with ½ teaspoon) and plenty of black pepper.
- Add more vinegar a splash at a time if it tastes flat.
- Serve hot in bowls with plenty of the broth.
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Ready when: Broth tastes savory, smoky, and bright with a slight tang
Tip: Salt only at the end; ham hocks and reduced broth can make the pot salty fast.

Good to know

Tips

Serve with cornbread to soak up the pot likker, the flavorful broth left in the pot.
Do not skip the vinegar; its acidity balances the richness and bitterness of the greens.
Test peas for doneness by mashing one against the pot wall; it should be creamy inside with no chalky center.
Old dried peas take longer to soften, so extend the simmer in step 5 or 6 if needed.

Make ahead

Cook through step 8 up to 3 days ahead. The flavor deepens overnight. Cool, refrigerate, and reheat gently, adding a splash of water if needed.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 5 days. Freezer: up to 3 months with some of the broth; thaw overnight in the fridge. Reheat in a covered pot over medium-low heat, stirring occasionally, until steaming hot (165°F/74°C).

Substitutions

smoked ham hocks → smoked turkey wings or necks. Use the same weight; a lighter smoky flavor and a little less fat.
low-sodium chicken broth → vegetable broth plus 1 teaspoon smoked paprika. For a vegetarian version, omit the ham hock and use oil instead of bacon drippings.
collard greens → mustard greens or turnip greens. Mustard greens cook faster (about 25 minutes) and are more peppery.
apple cider vinegar → white wine vinegar or hot pepper vinegar. Use the same amount; hot pepper vinegar adds a Southern kick.