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–+ servings
A bowl of white rice topped with savory Black Eyed Peas, collard greens, and pieces of ham, served with a fork on the side.
Little Figgy Food

Black Eyed Peas with Collard Greens

5 from 3 votes
A humble yet gorgeous traditional New Years dish, Black Eyed Peas with Collard Greens served over Rice! Make this winter warmer any time you want a hearty meal that's good for you.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 - 8
Ingredients Method

Ingredients
  

  • 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
  • ½ 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the Black Eyed Peas with Collard Greens over the cooked Rice.
  7. Enjoy!

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