A quick and easy meal for busy evenings, this collard greens and black eyed peas recipe is simple to pull together. You can cook all the components on the stovetop, or make my Slow Cooked Black Eyed Peas ahead in the slow cooker making dinner ready in about 30 minutes! Drizzle with lip smacking BBQ sauce to tie all the flavors together.
Collard Greens and Black Eyed Peas
Black Eyed Peas are on the menu year round in our home, but especially as we transition into the new year because they’re a tradition and it’s said they good luck!
Whether it’s this tasty Cheesy Black Eyed Pea Dip, Hoppin John Stew or this popular Harissa Stewed Black Eyed Peas with Okra and Collard Greens recipe, there’s lots to choose from around here!
Black eyed peas with smoky collard and cheesy grits has Southern roots I adore and takes me back to my days growing up in Texas. Ma always made black eyed peas to ring in the new year. However collard greens are a green I discovered later in life.
New to Collard Greens?
They’re a delicious green to incorporate into your food rotation. Raw, they’re a sturdy thick green with a texture similar to kale but even heftier. Cooked, they become tender yet still hold their structure.
Collard greens typically call for some sort of meat to flavor them. But for this vegetarian and vegan recipe, I use liquid smoke, garlic and Tamari to bring out their best flavor!
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How to Make Black Eyed Peas with Collard Greens and Cheesy Grits
This dish is delicious served with a drizzle of homemade Bourbon BBQ Sauce or pickled jalapenos for a spicy finish.
Traci’s Tips
- Slow Cooked Black Eyed Peas can be made the day of or the day prior to when they are needed for quicker prep. If not making the black eyed peas ahead, the recipe comes together in about an hour.
- Grits or Polenta (or Both?!): I grew up eating white hominy corn grits (often quick cook). They’re hard to find and I’ve read that some are bleached to obtain the white color. I opt for Bob’s Red Mill corn grits, also known as polenta. However, other brands labeled as Polenta can be used instead with delicious results, although polenta does take longer to cook. If using polenta instead of grits, cook as indicated on the package rather than the shorter time indicated in the recipe.
Maker Notes
I love reading your takes on this recipe! Thank you for sharing your tips and adaptations. Here are a few reader’s notes:
- Christina said: “I made the BEP in the instant pot. I had 2 cups of peas and used 6 c of water 17 mins on high pressure with a 30 min NPR. Turned out great!”
- Joan commented: “I cooked my collards a bit longer as hubby likes his softer. I love tomatoes with black eyed peas and corn bread with collards so we added those to our meal. I didn’t use the optional BBQ sauce. I used your slow cooker recipe to cook the BEP.”
- DJ said: “I made this with vegan cheese. It was perfect!”
Black Eyed Peas with Smoky Collards and Cheesy Grits
Ingredients
For the Black Eyed Peas:
- 2 1/2 C (670g) Slow Cooked Black Eyed Peas*
- *OR*
- 1 C (165g) Dry Black Eyed Peas, soaked overnight, rinsed.
- 2 C (472g) Vegetable Broth
- 1 C (210g) Yellow Onion, small dice, about one onion
- 1 C (150g) Green Bell Pepper, small dice, about one or a mix of green and red
- 2 Cloves of Garlic
- 1 Bayleaf
- 1 tsp Vegan Worcestershire Sauce, gluten free if needed
- 1/2 tsp Liquid Smoke
- A few dashes of Tabasco, optional but recommended!
For the Collard Greens:
- 1/2 C (130g) Vegetable Broth
- 1/2 tsp Liquid Smoke
- 1/2 tsp Tamari
- 4 Cloves of Garlic, minced
- 1 lb (565g) Collard Greens, cut into ribbons and washed thoroughly
- 1 tsp Apple Cider Vinegar
- Pinch of Red Pepper Flakes, optional but recommended!
For the Grits:
- 3 C (710g) Water
- 1/2 tsp Sea Salt
- 1 C (150g) White or Yellow Corn Grits**
- 1/2 C (50g) Monterey Jack or Cheddar Cheese, shredded, OR 1 1/2 TBS Nutritional Yeast*** for dairy free
For Serving:
- Serve with Fresh Sliced Jalapeños
- Tabasco
- Smoky Bourbon Homemade BBQ Sauce, (optional)
Instructions
- If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
- In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.
For the Collard Greens:
- In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir thoroughly using tongs, lid the pot and cook on med-low for between 10-15 minutes. Stir the greens at least twice while they cook down and become tender. Their color will darken a bit too. Add the apple cider vinegar and pinch of red pepper flakes. Taste for seasoning adjustment (add salt if needed).
For the Grits:
- In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. Stir in the cheese OR the nutritional yeast***. Grits can dry out pretty quick, so if needed, add a TBS of water at a time and stir after they're done cooking. Lid to keep warm.
To Assemble:
- To an individual serving bowl, add the peas, greens and grits arranged separately. Serve with jalapeños and/or tabasco and plenty of BBQ sauce for slathering
- Store in individual lidded containers, refrigerated for up to two days.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Can these collards be made and ahead and frozen?
Hi Cheri! I’ve not tried freezing the collard greens in this recipe. To prep for freezing, collard are typically blanched. Without testing this specific recipe for freezing, I’m not sure how they’ll turn out. If you experiment, please let us know how it goes!
This was a hit in our house! So good, and easy to do. We’ll definitely be making it often! I made it with the cheesy grits, and tomorrow will try the leftovers with polenta. Thanks for this!
Love hearing this, Marilynn! Thank you for your note and giving the recipe a go… leftovers with polenta is a win-win!
I have cooked this for New Years Day for 5 years counting today. I love it. Its delicious
Best news ever! Thank you for your note, Robin! Happy New Year!
Oh my goodness! Just put the green bean and polenta together tonight for dinner. What flavor! Just delicious! Thank you so much. 5 star rating! Happy new year!
Thank you for sending a smile, Sharon! Hooray!!
This is the recipe I’ve been looking for and it looks terrific aside from the part where you say, slather it with barbecue sauce? 😀
Hi Carla! Thank you! The sauce is optional , but we love it!
I made this a few days ago and it was awesome! I’m so glad I found your recipes.
Hi Sondra! I love hearing this. Thank you for your note and giving a new recipe a go. SO happy you’re here!