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Crockpot Black Eyed Peas and Collard Greens

A comforting and nutritious dish featuring tender black-eyed peas and hearty collard greens, perfect for family gatherings or chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Dish, Vegetarian
Cuisine: American, Southern
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black-eyed peas Rinse and sort before use.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups collard greens, chopped Can substitute with kale or spinach.
  • 4 cups vegetable broth Ensure all ingredients are covered.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil Adds richness.

Method
 

Preparation
  1. Start by rinsing the dried black-eyed peas under cold water. While they drain, chop the onion and mince the garlic.
Cooking
  1. In your Crockpot, combine the rinsed black-eyed peas, chopped onion, minced garlic, and collard greens.
  2. Pour in the vegetable broth, ensuring all the ingredients are covered. Season with salt, black pepper, and smoked paprika. Add the olive oil last for some extra richness.
  3. Set your Crockpot on low for about 6-8 hours or on high for 3-4 hours. The black-eyed peas should be tender and bursting with flavor once done.
  4. Once cooked, stir everything together, and taste—adjust seasoning if needed. Serve warm and enjoy with a side of cornbread or crusty bread.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Freezes beautifully for up to 3 months. When reheating, microwave or warm on the stovetop with a splash of broth if it seems dry.