|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 15g||53%|
|Total Sugars 8g|
|Vitamin C 33mg||164%|
|*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.|
Black-eyed peas and collard greens are a New Year's Day staple in the American South, where the peas represent coins and the greens represent paper money. As the saying goes, "Eat poor on New Year's, and eat fat the rest of the year." While they might be a sign of good fortune for the upcoming months, there's no reason why you shouldn't enjoy black-eyed peas and collard greens throughout the year. It can even be frozen in airtight containers for up to three months and enjoyed whenever the craving strikes.
However, to make them right, it can take a while. Using a slow cooker lets you go about your daily business while the food simmers away. You don't even need to soak the beans overnight! These crock pot black-eyed peas and collard greens make a fabulous meal with baked cornbread and a salad.
"This is an ultra soothing recipe for wintertime. Make sure you don't waste the bacon fat! I cooked the onions in the fat, then added it all to the cooker." —Lauryn Bodden
2 pounds collard greens
8 ounces bacon, diced
1 large onion, coarsely chopped
1 pound dried black-eyed peas, sorted and rinsed
3 cloves garlic, coarsely chopped
4 cups low-sodium or unsalted chicken stock, more as needed
3 tablespoons tomato paste
2 tablespoons cider vinegar
2 large dried bay leaves
1/2 teaspoon crushed red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Cut thick stems from the collards and slice the leaves into 1/2-inch crosswise ribbons (you can use the stems, if desired; cut into 1/4-inch crosswise pieces). In a large bowl or salad spinner, wash the collards with several changes of water until grit-free. Set aside.
Sauté the bacon in a large skillet over medium heat until cooked through but not crisp. Remove the bacon to paper towels to drain, leaving the fat behind.
Add the onion to the skillet and cook until soft and translucent, about 3 minutes.
Combine the bacon, onions, beans, garlic, chicken stock, tomato paste, vinegar, bay leaves, and red pepper flakes in a slow cooker. The liquid should cover the top of the beans (add more stock or water as needed).
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 hours.
Add the collard ribbons and the stems, if using, to the slow cooker. Cover and continue to cook until the collards are tender, about 1 hour more.
Taste and adjust seasonings with salt and black pepper to taste, and serve.
- Although black-eyed peas and collard greens make for a perfectly satisfying meal on their own, you can also go whole-hog on Southern cuisine by serving it as a component of a bigger meal.
- Cornbread is a traditional part of a beans-and-greens meal, playing into the theme of fortune—its color signifies gold. However, biscuits also make for a solid bread option for soaking up the liquid of the main dish.
- Other options for sides for black-eyed peas and collard greens include sliced fresh tomatoes, grits (with or without added cheddar cheese), macaroni and cheese, or any form of potato—roasted, baked, boiled, mashed, or au gratin.
- Make this recipe vegetarian by eliminating the meat and replacing the chicken stock with vegetable stock. Add a teaspoon or two of smoked paprika to infused the beans and greens with extra flavor.
- Not a fan of collard greens? Make the recipe with kale or Swiss chard instead. It's hearty enough to stand up to the long cooking time.