Description
A comforting Southern classic, these black eyed peas simmered with smoky spices, tender vegetables, and hearty greens make a soulful dish that’s as nourishing as it is flavorful.
Ingredients
Scale
- 1 pound dried black eyed peas
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 stalks celery, chopped
- 1 large carrot, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups vegetable broth
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups collard greens, chopped
Instructions
- Preheat Your Equipment: Place your Dutch oven or stockpot on the stove and set it over medium heat.
- Combine Ingredients: Add olive oil, then sauté onion, celery, carrot, and garlic until fragrant and tender.
- Prepare Your Cooking Vessel: Stir in smoked paprika, thyme, and bay leaves, letting the spices bloom in the oil.
- Assemble the Dish: Add the soaked and drained black eyed peas, pour in vegetable broth, and season with salt and pepper.
- Cook to Perfection: Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 to 2 hours until peas are tender.
- Finishing Touches: Stir in collard greens during the last 15 minutes of cooking to keep them vibrant and flavorful.
- Serve and Enjoy: Ladle into bowls, garnish with fresh herbs if desired, and enjoy the comforting warmth.
Notes
- Add a splash of apple cider vinegar at the end for brightness.
- For a creamier broth, mash a few peas and stir them back into the pot.
- Pairs beautifully with cornbread or white rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: southern black eyed peas, black eyed peas recipe, vegetarian southern recipe, new year’s day peas