It’s all about flavor, traditions and celebrating the New Year. Black Eyed Peas with Collard Greens!
When you enjoy this winter warmer bowl of Black Eyed Peas with Collard Greens served over rice and topped off with crumbled crispy bacon, you’re in good company.
It’s such a humble dish and so satisfying. This is take on Hoppin John, which is black eyed peas over rice. I’ve taken my liberty and gussied it up a bit by adding in the collard greens and using jasmine rice instead of long grain white rice. I like to enjoy both the peas and greens together anyway, so now I make it as a one pot meal (well close anyway, I still had more than one pot to clean 😉 ).
I usually serve mine over a bowl of jasmine rice but any rice would be gorgeous with it. Although the instructions below are for a slow cooker, you can adapt it to be made in a Dutch oven. I make mine over night in my trusty slow cooker set for 6 hours and then it will switch to the keeping warm mode, when I get up … way too early in the morning due to early bird children … I get going with the collard greens. It’s works out perfectly for enjoying this at lunch or early dinner with no worries.
It’s hard to believe that this is the end of another year and the beginning of a new year. I think I missed a few months along the way with how fast time went by, but overall I’ve been thankful to you, to my family and all my friends. I hope that this New Year brings great happiness and blessings to you.
Have a Wonderful and a Happy New Year!
- 2 Ham hocks
- 3 (12-oz ) pkgs frozen Black Eyed Peas
- 2 large cloves Garlic, sliced in half
- 1 medium Onion, diced
- 4 Bay leaves
- 1 tsp dried Thyme
- 1/2 tsp Black Pepper
- 32 oz Chicken Broth
- 1 cup Water
- 16 oz Collard Greens, washed and chopped
- 4 slices thick Smoked Bacon
- 1 cup dry Rice, cooked according to directions. (I prefer to use Jasmine Rice)
- In a 6 - 7 qt slow cooker set on low, add in the Ham Hocks, Black Eyed Peas, halved Garlic Cloves, diced Onion, Bay leaves, Thyme and Pepper.
- Pour the Chicken Broth and 1 cup of Water over the peas. Set to cook in your slow cooker for 6 hours on low. It can be kept at warm until you are ready to add in the Collard Greens.
- In a skillet, cook the Bacon until crispy, remove to a paper towel lined plate for later. Over a medium heat, add the Collard Greens to the bacon drippings in the skillet and cook until they have wilted and are dark green, saute for about 10 minutes, stirring occasionally.
- While the Collard Greens are sauteing, remove the Ham Hocks from the slow cooker and take the meat off the bone. Shred the meat with a couple of forks then return the meat to the slow cooker.
- Once the the Collard Greens have been sauteed, add them to the slow cooker and turn the slow cooker back on to low for an additional 1 - 2 hours or until the greens are tender.
- Serve the Black Eyed Peas with Collard Greens over the cooked Rice.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.