• all american header
  • beverages header
  • bread header
  • desserts header
  • fruit header
  • pizza header
  • salads header
  • snacks header
  • soup header
Pin It

The collard greens and fiber-packed black-eyed peas are great in this nutritious soup.

Black-Eyed Peas and Greens

0.0/5 rating (0 votes)
  • Complexity: medium
Black-Eyed Peas and Greens


  • 2 cups dried black-eyed peas, drained and rinsed
  • 1 bay leaf
  • 2-3 cloves of garlic, peeled
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and thickly sliced
  • 1 smoked ham hock
  • 6-7 cups of water
  • -----------------
  • 1-2 pounds collard greens, stems removed, washed and coarsely chopped
  • 1 1/2 teaspoon red wine vinegar or cider vinegar
  • dash of sea salt
  • freshly ground black pepper


  1. Start by sautéing onion, garlic and bay leaf in the bottom of the pot.
  2. Place the remainder of the ingredients through water in a large pot. Bring to a boil, then reduce the heat and simmer until the black-eyed peas are tender.
  3. Drain and reserve 1-2 cups of stock.
  4. Discard the bay leaf, and garlic cloves.
  5. Put the black-eyed peas, onions and 1 cup of reserved stock to the pot.
  6. Remove and shred the meat from the ham hock, and add to pot.
  7. Add the carrot to the pot.
  8. Next stir the greens into the pot.
  9. Bring the black-eyed peas and other ingredients to a boil.
  10. Again, reduce the heat, cover and simmer until the collard greens are tender.
  11. Once the greens are tender stir in the vinegar, salt and pepper. Serve warm.

Leave a comment

You are commenting as guest.