Black-Eyed Peas with Ham and Greens

Back Eyed Peas and Greens
Back Eyed Peas and Greens. Getty
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Soaking Time:: 8 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
252 Calories
11g Fat
17g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 252
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 52mg 17%
Sodium 1441mg 63%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 18%
Protein 22g
Calcium 172mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a robust one-pot dinner and favorite in the American south. Serve with some fluffy biscuits and mashed yams for a true southern-style feast. It's also traditionally served on New Year's Day because a plate of black-eyed peas is considered a harbinger of wealth and prosperity for the coming year. 


  • 1/2 pound dried black-eyed peas (rinsed and sorted)
  • 1/4 pound bacon (cut into small pieces)
  • 1 large onion (chopped)
  • 4 whole garlic cloves (peeled)
  • 2 smoked ham hocks (about 1 lb. in total)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 pound collard greens
  • Dash ground pepper (or to taste)

Steps to Make It

  1. Put the black-eyed peas in a large pot and cover with cold water by 2 inches. Let soak overnight at room temperature.

  2. Drain the peas, rinse well, and drain again.

  3. Dry the pot. Add the bacon and cook, stirring often, over medium-low heat, until the bacon is browned and the fat has rendered, about 4 minutes. Add the onion and garlic and cook, stirring often, until the onions begin to soften, about 5 minutes.

  4. Add the ham hocks, thyme, bay leaf, black-eyed peas and chicken broth. Bring the mixture to a boil over medium-high heat, skimming off any foam that rises to the top. Reduce the heat to low and simmer, covered, for 30 minutes.

  5. Meanwhile, rinse the collard greens and remove the tough part of the stems. Coarsely chop the leaves. Add the collard leaves to the pot with the peas, and return the mixture to a boil. Reduce the heat to low and simmer, uncovered, until the peas and greens are tender, about 10 minutes. Season to taste with freshly ground black pepper and serve hot.


  • If you'd like to quickly soak the peas, put them in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat and boil for 2 minutes. Remove the pan from the heat, cover and let stand for 1 1/2 hours. Drain the peas, rinse well, and drain again. 
  • Be sure to wash the collard greens well before using, as the leaves can have sand and grit on them. 

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