This is my kind of pot-of-gold comfort food: a smoky, spicy southern black eyed peas recipe that simmers into a thick, silky broth, then gets a tumble of collard greens right at the end so they stay bold and not mushy. I lean hard into the classics (onion, celery, garlic, a little pork for richness), but I also insist on a few upgrades: a spoon of tomato paste for depth, a splash of vinegar to wake everything up, and enough crushed red pepper to make you reach for the cornbread. Speaking of cornbread, we're doing a hot-skillet version that's crisp around the edges and tender in the center, because it's basically mandatory for mopping up the pot.

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Spicy Southern Black-Eyed Peas with Collard Greens and Skillet Cornbread

Smoky, spicy black-eyed peas simmered with collard greens and served with crisp-edged skillet cornbread.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Dish

Cuisine American

Servings 6

Equipment

• large heavy pot or dutch oven 5 to 7 quart is ideal for even simmering; a stockpot works, but a dutch oven gives a creamier result because it holds steady heat
• Fine mesh strainer for rinsing black-eyed peas; a colander is fine, just rinse well and pick out any stones
• Chef’s knife and cutting board a sharp knife matters for cleanly slicing collards; kitchen shears are a good backup for cutting greens
• Wooden spoon for scraping up flavorful browned bits; a heatproof silicone spatula also works
• 10-inch cast iron skillet for cornbread with crisp edges; substitute an 8-inch skillet for thicker cornbread or a metal 8-inch square pan if you don't have cast iron
• Mixing bowl medium size for cornbread batter; any bowl works, including a large measuring jug for easy pouring

Ingredients

  

For the spicy southern black-eyed peas

• 1 cup dried black-eyed peas rinsed and picked over (or use 2 can, 15 ounce each, drained and rinsed; see notes in steps)
• 6 cup low-sodium chicken stock or vegetable stock; water works in a pinch but stock makes a richer pot
• 1 tablespoon neutral oil avocado oil, canola oil, or light olive oil
• 4 bacon slice chopped (or swap with 8 ounce smoked sausage, sliced)
• 1 yellow onion diced
• 2 celery stalk diced
• 1 green bell pepper diced (red bell pepper is fine, but green tastes more traditional)
• 4 garlic clove minced
• 1 tablespoon tomato paste adds color and savory depth without making it "tomatoey"
• 1 teaspoon smoked paprika or use 1/2 teaspoon regular paprika plus a few dashes of liquid smoke
• 1 teaspoon kosher salt plus more to taste (use less if your broth and bacon are salty)
• 1/2 teaspoon black pepper freshly ground if possible
• 1/2 teaspoon crushed red pepper use 1/4 teaspoon for mild, or 1 teaspoon for extra heat
• 1 bay leaf optional but very southern
• 1 smoked ham hock or 1 smoked turkey wing; for vegetarian, omit and add 1 teaspoon soy sauce
• 1 teaspoon apple cider vinegar or hot pepper vinegar, plus more to finish

For the collard greens

• 1 bunch collard greens stems removed, leaves washed well and sliced into ribbons (or use kale)
• 1 tablespoon butter optional, for a glossy finish; use olive oil for dairy-free

For the hot-skillet cornbread

• 1 cup yellow cornmeal stone-ground gives great texture, but any cornmeal works
• 1 cup all-purpose flour for a lighter crumb; substitute with more cornmeal for a more rustic cornbread
• 1 tablespoon baking powder make sure it's fresh for good lift
• 1 teaspoon kosher salt balances sweetness and brings out corn flavor
• 2 tablespoon sugar optional (skip it if you're firmly in the no-sweet-cornbread camp)
• 1 cup buttermilk or use 1 cup milk plus 1 tablespoon vinegar and rest 5 minutes
• 1 egg beaten
• 6 tablespoon unsalted butter melted, divided (use bacon fat for extra savoriness)

Instructions

 

Prep

1. Rinse the dried black-eyed peas in a fine-mesh strainer, picking out any shriveled peas or tiny stones. Set aside. Dice the onion, celery, and bell pepper. Mince the garlic. Strip the collards off their stems (fold a leaf in half and slice the stem out, or just tear the leaves away), wash them well, then stack and slice into 1/2-inch ribbons.
2. Heat the oven to 425°F for the cornbread. Put the cast iron skillet in the oven now so it gets ripping hot. This is the whole trick to crisp, golden edges.

Build the flavor base (don't rush this part)

1. Set a large heavy pot over medium heat and add the oil. Add the chopped bacon and cook, stirring, until the fat renders and the bacon starts to brown, about 6 minutes. If the pot looks dry, add another 1 teaspoon oil.
2. Add the onion, celery, and bell pepper. Cook, stirring and scraping the bottom, until the vegetables soften and look glossy, about 6 minutes. Add the garlic and tomato paste and cook until the paste darkens slightly and smells sweet and savory, about 1 minute.
3. Stir in the smoked paprika, kosher salt, black pepper, crushed red pepper, and bay leaf. This quick toast in the hot fat helps the spices bloom so the broth tastes deeper, not dusty.

Simmer the black-eyed peas (stove top)

1. Add the rinsed black-eyed peas and stir to coat them in the seasoned base. Pour in the chicken stock and add the smoked ham hock. Bring to a boil over high heat, then immediately reduce to a steady simmer over medium-low.
2. Cover the pot slightly ajar (lid cracked so steam can escape) and simmer until the peas are tender and the broth tastes rich, about 40 minutes. Stir every 10 minutes, especially near the end, so nothing sticks. If the liquid drops below the peas, add 1/2 cup water at a time.
3. When the peas are tender, remove the ham hock to a bowl. If there's meat, pull it off, chop it, and return it to the pot. Discard skin, fat, and bones. Stir in the apple cider vinegar. Taste and adjust with more salt, pepper, or vinegar. The pot should taste smoky, a little spicy, and very savory.
4. Canned black-eyed peas shortcut: If using canned peas, simmer the broth with the ham hock and aromatics for 25 minutes first, then add the drained canned peas and simmer 10 minutes so they soak up flavor without turning to mush.

Add the collard greens

1. Stir the sliced collard greens into the pot in big handfuls. It will look like too much at first; it's not. Cover and simmer until the collards are tender but still have a little backbone, about 8 minutes.
2. Turn off the heat and stir in the butter (if using). Let the pot sit 5 minutes before serving. That short rest thickens the broth slightly and mellows any sharp edges from the greens.

Bake the hot-skillet cornbread

1. While the peas simmer, make the batter: In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using). In a second bowl or large measuring cup, whisk the buttermilk and egg. Pour wet ingredients into dry ingredients and stir just until combined. Stir in 4 tablespoon melted butter. Don't overmix; cornbread hates being bullied.
2. Carefully remove the hot skillet from the oven and add the remaining 2 tablespoon butter. Swirl until melted and the skillet is coated (the butter should sizzle). Pour in the batter and quickly return the skillet to the oven. Bake until the top is golden and a knife in the center comes out clean, about 15 minutes.
3. Let the cornbread cool in the skillet for 5 minutes, then cut into wedges. Serve warm with the spicy black-eyed peas and collards spooned over the top, or on the side for dunking.

Pairings

What to serve with spicy black-eyed peas and collards

This pot eats like a full meal, especially with cornbread, but it plays well with a few extra southern cooking favorites if you want to spread things out.

Protein Pairings

• Pan-seared Pork Chops: Keep seasoning simple (salt, pepper, maybe a little garlic powder) so the peas stay the star.
• Blackened Catfish or Shrimp: The spice-on-spice vibe works, and the vinegar in the peas keeps everything from feeling heavy.
• Roast Chicken: If you're using smoked turkey instead of ham hock, roast chicken makes the whole dinner feel a little lighter but still comforting.

Veg and Salad Pairings

• Cabbage Slaw With Lemon or Vinegar: Crunchy, cold, and acidic is the perfect contrast to a warm, brothy pot of peas.
• Roasted Sweet Potato: The sweetness balances the heat, and it's still very much in the southern lane.
• Sliced Tomatoes and Cucumbers: When they're in season, keep it simple with salt and a little olive oil.

Sauces and Toppings

• Hot Pepper Vinegar: A few dashes right before eating makes the greens taste extra alive.
• Pickled Jalapeño: Not traditional, but absolutely delicious if you want brighter heat.
• A Drizzle of Good Olive Oil: Sounds non-southern, tastes incredible on the bowl.

Drink Ideas

• Iced Tea (unsweet or lightly sweet): It's cooling and classic.
• Crisp Lager: Great if you went heavier on crushed red pepper.
• Sparkling Water With Lime: If you want something that cleans the palate between bites.

FAQs

What kind of meat works best in this southern black eyed peas recipe?

Smoked ham hock is the classic for deep, porky richness and it stands up to a long simmer. Smoked turkey wing is the next best option if you want a lighter pot with plenty of smoky flavor. If you use bacon (as written) plus ham hock, you'll get a fuller, more "holiday" flavor, which is why this is also great for new years black eyed peas.

How do you cook black eyed peas so they're creamy, not crunchy?

Start with fresh-ish dried peas (old ones take forever), simmer gently (a hard boil can split skins), and keep enough liquid in the pot so the peas stay mostly submerged. Salt early for flavor; black-eyed peas handle it well. When they're tender, let the pot rest off heat for a few minutes so the broth thickens and the texture turns creamy.

Can I use canned peas instead of dried?

Yes. For a true black eyed peas recipe easy weeknight version, use 2 cans (15 ounce each), drained and rinsed. Simmer the broth, aromatics, and ham hock first so it develops flavor, then add canned peas near the end so they don't turn soft and grainy.

Can I make it vegetarian and still get that "southern" taste?

Absolutely. Skip bacon and ham hock, use vegetable stock, and add 1 teaspoon soy sauce (or a few dashes of liquid smoke) for savoriness. Finish with vinegar and black pepper; those two details do a lot of heavy lifting in southern black eyed peas.

What cut of greens should I use, and how do I keep them from getting mushy?

Collard greens are the classic here. Use a whole bunch, remove the tough stems, and slice the leaves into ribbons so they cook evenly. Add them near the end and simmer just until tender. If you're swapping greens, kale cooks faster and stays a little firmer; mustard greens cook fast and taste peppery, which is great if you like extra bite.