Crockpot Black Eyed Peas and Collard Greens: The Ultimate Soul Food Comfort Meal

There are certain dishes that define comfort, warmth, and tradition, and for many, especially those who cherish Southern cooking, few meals are as beloved as hearty black eyed peas simmered with smoky meat and earthy greens. This recipe for Crockpot Black Eyed Peas and Collard Greens takes that cherished tradition and translates it into the easiest, most flavorful slow-cooker meal you could imagine. By utilizing the magic of low and slow heat, we achieve perfectly tender peas and buttery collards, all infused with rich, smoky depth from a ham hock or turkey leg. Forget standing over the stove this recipe is designed for maximum flavor with minimal effort.

Whether you’re celebrating New Year’s Day and seeking that traditional luck and prosperity, or simply craving a deeply satisfying, stick-to-your-ribs meal on a chilly evening, this slow cooker preparation is an absolute game-changer. The initial 15 minutes of prep work rinsing the peas, chopping the onions, and cleaning the greens is all that stands between you and hours of fragrant, savory perfection. When the cooking time is done, the peas are creamy, the collards are silken, and the smoky meat is falling off the bone, ready to be shredded back into the delicious pot liquor. Get ready to enjoy the most effortless, yet authentic, Crockpot Black Eyed Peas and Collard Greens you have ever made.

Why You’ll Fall Head Over Heels for This Crockpot Black Eyed Peas and Collard Greens Recipe

The slow cooker is a secret weapon for maximizing flavor in Southern staples, and this recipe for Crockpot Black Eyed Peas and Collard Greens proves that simple ingredients can produce profoundly complex results. If you’ve ever hesitated to cook dried beans or tough greens, the crockpot removes all the guesswork, ensuring success every time. Here is a closer look at why this specific method and dish will quickly become a permanent fixture in your rotation.

Unmatched Depth of Flavor

Unlike boiling peas on the stovetop, the slow cooker allows the ingredients to meld together for hours. The ham hock, garlic, onions, and spices (especially the smoky paprika and dried thyme) spend 6 to 8 hours gently infusing the broth. This long, gentle simmer creates a deep, savory, umami-rich “pot liquor” that is absolutely essential to Southern greens and peas. The broth becomes thick and velvety, coating every pea and piece of collard green with flavor that simply cannot be replicated by quick cooking methods.

Minimal Effort, Maximum Reward

The beauty of this slow cooker recipe lies in its hands-off nature. After the initial 15 minutes of chopping and layering, your work is done. You don’t need to worry about frequent stirring, constant temperature checks, or potential scorching that often accompanies cooking legumes in a standard pot. Simply set the temperature to LOW, walk away, and come back hours later to a perfectly cooked meal. This makes Crockpot Black Eyed Peas and Collard Greens the perfect choice for busy weekdays or when hosting a relaxed gathering.

Perfectly Tender Texture Every Time

One of the biggest struggles when cooking dried black eyed peas is achieving that ideal creamy texture without them turning to mush. Because the slow cooker maintains a consistent, low temperature, the peas soften evenly. They absorb the smoky broth gradually, resulting in peas that are tender and creamy inside, holding their shape on the outside. Furthermore, the robust collard greens, which can be chewy if rushed, break down into a soft, luxurious texture.

No Soaking Required!

This is arguably the best feature of using the slow cooker for dried beans. Traditional black eyed pea recipes often call for an overnight soak, which requires foresight and planning. When preparing Crockpot Black Eyed Peas and Collard Greens, simply rinse and sort the peas the extended cooking time at a lower temperature eliminates the need for any pre-soaking. This spontaneity is invaluable when you decide last minute that you need this incredible comfort food.

If you enjoy comforting, low-effort meals that require just a quick prep time and long, slow cooking, you might also enjoy making an easy slow cooker ham bone bean soup it shares that same beautiful simplicity and deep, savory flavor profile.

The Unbeatable Benefits of Making Crockpot Black Eyed Peas and Collard Greens

Beyond the undeniable deliciousness, choosing to make Crockpot Black Eyed Peas and Collard Greens offers practical, cultural, and nutritional benefits that make this dish a truly smart choice for any home cook. This isn’t just a recipe; it’s a way to save money, feed a crowd, and honor a flavorful piece of history.

A Symbol of Southern Tradition and Prosperity

For centuries, the consumption of black eyed peas and collard greens on New Year’s Day has been a deeply rooted Southern tradition. The belief is that eating these ingredients brings good fortune and prosperity for the coming year. The peas symbolize coins (or sometimes luck, depending on regional interpretations), and the greens symbolize paper money. Serving a large batch of Crockpot Black Eyed Peas and Collard Greens is an easy, delicious way to uphold this meaningful custom, ensuring that you and your family start the year off right (and deliciously!). Even if you are not celebrating New Year’s, embracing this dish connects you to a rich culinary heritage.

Budget-Friendly Feast

This recipe is incredibly economical, especially when feeding a large family or crowd. Dried black eyed peas are one of the most cost-effective forms of protein available. Collard greens, while requiring thorough washing, are also inexpensive and hearty. The flavor base comes from the humble ham hock, a highly affordable cut of meat often discarded in other preparations, which provides an enormous amount of flavor for its price point. One pot of these slow-cooked peas and greens yields 8 generous servings, making it a powerful tool for meal prepping or entertaining without breaking the bank.

Perfect for Meal Prep and Entertaining

Since this dish takes hours to cook, it’s ideal for making ahead. The flavors of Crockpot Black Eyed Peas and Collard Greens actually deepen and improve the next day, making leftovers even more delightful. You can prepare the full batch over the weekend and enjoy quick, nutritious lunches or dinners throughout the week. Furthermore, the slow cooker doubles as a fantastic serving vessel once the dish is finished, simply switch the setting to ‘Keep Warm’ and let guests serve themselves, keeping the meal perfectly hot for hours.

Superior Texture and Volume

One challenge with cooking greens is managing their volume. Two large bunches of collard greens seem enormous when raw. However, the slow cooker provides the necessary space and time for these greens to wilt down completely into the broth. The gentle steaming and simmering ensures they retain their beautiful dark color and robust nutrients while becoming exquisitely tender. You get a perfect ratio of creamy peas, silky greens, and smoky meat in every spoonful.

If you’re looking for more ways to incorporate hearty greens and smoky meat into your side dishes, find more slow cooker inspiration on my Pinterest, where I share similar set-it-and-forget-it recipes!

Essential Ingredients and Tools for the Perfect Crockpot Black Eyed Peas and Collard Greens

Creating truly spectacular Crockpot Black Eyed Peas and Collard Greens relies on choosing the right components and having the proper equipment. While the ingredient list is straightforward, the quality and preparation of each element significantly impacts the final result.

Deep Dive into the Essential Ingredients (Quantities and Purpose)

Achieving that deep, savory pot liquor requires a careful balance of smoky elements, fresh aromatics, and robust seasoning. Here is a detailed breakdown of the components:

The Foundation: Peas, Greens, and Smoke

• 1 pound dried black eyed peas: Ensure they are truly dried, not fresh or frozen. Rinsing and sorting is crucial to remove any debris or stones. The long cooking time ensures they soften perfectly without pre-soaking.
• 2 large bunches of collard greens (about 2 pounds): This is the leafy powerhouse of the dish. Collards are sturdier than kale or spinach and hold up wonderfully to the slow, long simmer. Thorough washing is non-negotiable grit can ruin the entire dish.
• 6 cups low-sodium chicken broth: Using low-sodium broth gives you maximum control over the final salt level. Since the ham hock (or turkey part) is smoked and salted, starting with standard broth often results in an overly salty dish. Alternatively, you can use vegetable broth for a lighter flavor or water if strictly necessary, but broth provides superior richness.
• 1 smoked ham hock (or 1 large smoked turkey leg/wing): This is the key flavor generator. The ham hock is traditional and provides a deep, unctuous smokiness and rich fat content. For a leaner dish, the smoked turkey wing or leg works beautifully, offering intense smoke flavor without excessive fat.

Aromatics and Seasoning: Building the Flavor Layers

The seasoning profile is what elevates this dish from simple beans and greens to a complex, soulful stew.

• 1 large yellow onion, chopped: Provides essential sweetness and foundational savory flavor. The onion nearly melts away into the broth during the long cooking time.
• 4 cloves garlic, minced: Garlic is necessary for depth. Since it’s slow-cooked, it mellows beautifully, losing its raw sharpness.
• 2 teaspoons smoked paprika: This is a critical ingredient! It doubles down on the smokiness imparted by the ham hock, especially helpful if you use a leaner smoked turkey part. Do not substitute regular paprika, as the flavor profile is drastically different.
• 1 teaspoon dried thyme: Thyme offers an earthy, slightly floral note that pairs classically with both legumes and smoky meats.
• 1/2 teaspoon red pepper flakes (optional, adjust to taste): This adds a gentle background heat that cuts through the richness of the ham hock. Increase this amount if you prefer a spicier “pot liquor.”
• 2 bay leaves: Essential for lending subtle, herbaceous notes to the cooking liquid. These must be removed before serving.
• 1 tablespoon salt and 1/2 teaspoon black pepper: Start with this measurement, but always remember to taste and adjust at the end. The final salt level is highly dependent on the sodium content of your broth and the smoked meat you choose.

When selecting your spices, choosing quality, fresh spices ensures the Crockpot Black Eyed Peas and Collard Greens bursts with flavor. Always check the expiration date on your smoked paprika and thyme old spices lose their potency quickly!

For another delicious side dish that pairs wonderfully with smoky meats and legumes, consider making Balsamic Brown Sugar Brussels Sprouts. The sweet and tangy crunch offers a fantastic contrast to the creamy textures of the peas and greens.

Necessary Kitchen Utensils for Success

The beauty of this recipe is that it requires very few specialized tools, making the process accessible even for novice cooks. The slow cooker does 90% of the work.

1. 5 to 7 Quart Slow Cooker (Crockpot): This is non-negotiable. A 6-quart is the ideal size, accommodating the 8 servings and allowing sufficient space for the initial bulky volume of collard greens. Ensure your slow cooker lid fits securely.
2. Large Colander or Strainer: Essential for rinsing and sorting the black eyed peas to remove any dust, starch, or debris. Also necessary for washing the collard greens multiple times.
3. Sharp Knife and Large Cutting Board: Required for the prep work: chopping the onion, mincing the garlic, and stemming/chopping the collard greens. Since collard greens are large, a substantial cutting board is helpful.
4. Tongs or Slotted Spoon: Necessary for carefully removing the hot smoked meat from the crockpot once cooking is complete, as well as removing the bay leaves.
5. Large Spoon or Ladle: For stirring the finished dish and serving.

The simplicity of the equipment mirrors the simplicity of the slow cooking process, reinforcing the concept that the best food often requires patience, not complexity.

Step-by-Step Guide: Mastering the Crockpot Black Eyed Peas and Collard Greens

Following these detailed instructions ensures that your Crockpot Black Eyed Peas and Collard Greens achieve the perfect balance of smoke, spice, and tender texture. Remember, the key to slow cooking success is upfront preparation and then trusting the process.

Step 1: Preparation & Cleanliness

Proper preparation is the most labor-intensive part of this entire recipe, but it is vital for texture and hygiene.

• Rinse and Sort the Peas: Pour the 1 pound of dried black eyed peas onto a clean, flat surface or into a colander. Look through them carefully, discarding any shriveled peas, stones, or foreign debris. Rinse the sorted peas under cool running water until the water runs clear. Set them aside; no soaking is required.
• Clean the Collard Greens: This step demands attention. Collard greens often hold onto grit and sand. Fill a large basin or clean sink with cold water and submerge the greens. Swish them vigorously, then lift them out, emptying the gritty water and repeating this process at least three times until absolutely no grit remains.
• Stem and Chop the Greens: Lay the clean collard leaves flat. Use a sharp knife to slice down either side of the tough center stem, discarding the stem. Coarsely chop the leaves into 1 to 2-inch wide ribbons or pieces.
• Chop Aromatics: Chop the yellow onion and mince the garlic cloves.

Step 2: Layer the Crockpot Foundation

Creating the correct layers in the slow cooker helps ensure even heat distribution and maximum flavor infusion into the peas.

• First Layer: Place the rinsed black eyed peas (1 lb), chopped onion, and minced garlic directly into the bottom of the slow cooker basin. These ingredients need the most contact with the heat and the liquid to soften properly.
• Add the Smoke: Place the smoked ham hock or smoked turkey leg/wing directly on top of the peas and aromatics. Placing the meat at the bottom or center allows the fat and smoky flavor to render downwards and permeate the entire dish.

Step 3: Seasoning and Liquid Infusion

It’s time to establish the seasoning base for your ultimate pot liquor.

• Season Liberally: Sprinkle the smoked paprika (2 tsp), dried thyme (1 tsp), red pepper flakes (1/2 tsp), salt (1 Tbsp), and black pepper (1/2 tsp) directly over the peas and meat. Add the two bay leaves.
• Add the Broth: Pour in the 6 cups of low-sodium chicken broth. Ensure the peas and the meat are mostly submerged. The liquid level is important you need enough to cook the beans but not so much that the final pot liquor is watery.

Practical Tip: If your smoked meat is particularly large, you might need an extra half cup of broth to cover the peas, but avoid adding too much, as the greens will release water as they cook.

Step 4: Incorporating the Greens

This step often looks overwhelming, but don’t panic! The large volume of greens will quickly shrink.

• Pile High: Pile all the chopped collard greens on top of the liquid and other ingredients. Do not stir at this stage. Stirring now would mix the still-raw greens into the bottom, potentially preventing the peas from cooking evenly.
• Lid Placement: If the volume of greens is very large, the crockpot lid may not sit perfectly flat initially. This is fine. Just ensure the lid is centered as best as possible. Within 30 to 60 minutes, the heat will wilt the greens significantly, allowing the lid to settle securely.

Step 5: The Slow Cook

Patience is the secret ingredient for truly delicious Crockpot Black Eyed Peas and Collard Greens.

• Cook Slowly: Cover the slow cooker and set it to the LOW setting for 6 to 8 hours. Alternatively, if you need the dish ready sooner, cook on the HIGH setting for 3 to 4 hours.
• The Readiness Check: The dish is ready when the black eyed peas are completely tender and creamy, and the collard greens are very soft and silken. The broth should be thickened and flavorful.

Step 6: Finishing the Dish and Shredding the Meat

Before serving, you must retrieve the large items.

• Remove the Smoke Source: Carefully use tongs to remove the ham hock (or turkey meat) and place it on a cutting board. Also, remove and discard the two bay leaves.
• Prepare the Meat: Allow the meat to cool slightly. Discard any tough skin, excess fat, and bones. Shred the tender meat using two forks, then return the shredded meat (and any flavorful juices) back into the slow cooker.

Step 7: Adjust and Serve

The final crucial step is seasoning verification.

• Stir Well: Stir the peas and greens well to combine the shredded meat and distribute the thick pot liquor.
• Taste and Adjust: Taste the mixture. This is when you decide if you need more salt (if the pot liquor tastes flat) or more pepper/red pepper flakes (if you want more heat).
• Serving: Serve hot. Traditionally, this dish is enjoyed with a side of cornbread and a splash of vinegar (like apple cider vinegar or a splash of white vinegar for tang) or hot sauce, which brightens the savory flavors of the Crockpot Black Eyed Peas and Collard Greens beautifully.

Tips, Variations, and Making This Crockpot Black Eyed Peas and Collard Greens Recipe Your Own

This classic recipe is robust enough to handle various modifications, allowing you to tailor the flavors to your dietary needs or personal preferences. Mastering the basic version is key, but experimenting with alternatives can be equally rewarding.

Delicious Recipe Variations

1. The Leaner Turkey Option

As noted, swapping the ham hock for a large smoked turkey leg or wing yields a dish that is lower in fat but still intensely smoky. When using turkey, you may want to increase the smoked paprika slightly (to 2.5 teaspoons) to ensure the smoky flavor is maximized, as turkey drippings are less rich than pork drippings.

2. Fully Vegetarian or Vegan Crockpot Black Eyed Peas and Collard Greens

It is simple to transform this dish into a satisfying meatless meal:

• Replace the Meat: Eliminate the ham hock/turkey. Instead, add 2 tablespoons of liquid smoke to the broth, or use 1/4 cup of good quality, smoked sun-dried tomatoes (chopped) for a savory, meaty texture.
• Broth Swap: Use vegetable broth instead of chicken broth.
• Umami Boost: Add 1 teaspoon of soy sauce or vegan Worcestershire sauce along with the seasoning blend to enhance the savory depth that the meat typically provides. Alternatively, sauté 4 ounces of sliced mushrooms (cremini or shiitake) and add them in Step 2.

3. The Spice Lover’s Version

If you prefer a fiery kick, introduce more heat early in the cooking process.

• Spice Infusion: Double the red pepper flakes (to 1 teaspoon) and/or add one finely minced jalapeño or serrano pepper along with the onion and garlic in Step 2.
• Vinegar Finish: Serve with a generous dash of pepper vinegar or Louisiana-style hot sauce to truly bring the heat to the finished pot liquor.

Troubleshooting Common Mistakes

Slow cooking is generally foolproof, but a few common issues can arise when preparing Crockpot Black Eyed Peas and Collard Greens:

Mistake 1: Undercooked Peas

If your peas are still firm or crunchy after 8 hours on LOW, there are two common culprits: old beans or insufficient heat.

• The Fix: If the beans are very old, they may never fully soften. However, if they just need a little boost, switch the slow cooker to HIGH and cook for another 30 to 60 minutes. Make sure the peas are completely submerged in the liquid. If the liquid has evaporated, add 1/2 cup of hot water or broth.

Mistake 2: Oversalty Pot Liquor

This usually happens if you used regular sodium broth or if the ham hock was excessively cured.

• The Fix: If the dish is too salty, you can attempt to neutralize it. Add 1/2 cup of water and 1 large, peeled potato (cut into quarters). The potato will absorb some of the excess salt as it cooks. Remove the potato pieces before serving. Alternatively, serve the dish with unsalted cornbread to balance the salinity.

Mistake 3: Tough or Bitter Greens

Greens that still taste bitter or tough were either not cleaned properly or not cooked long enough.

• The Fix: Ensure you are removing the thick, fibrous center stems. If they are still tough after 8 hours, it’s safe to continue cooking them on LOW for another hour or two until they achieve the desired silky texture. The long cook time is essential to break down the tough cellulose structure.

This recipe pairs wonderfully with a simple, sweet dessert after the hearty savory flavors. For a contrast in textures and temperatures, consider serving a delicious Classic Chocolate Silk Pie.

Nutritional Powerhouse: The Health Benefits of Crockpot Black Eyed Peas and Collard Greens

While this dish is the definition of comfort food, it is also surprisingly rich in nutrients, making it a healthy and satisfying addition to your diet. The combination of legumes and dark leafy greens provides an impressive profile of vitamins, minerals, and dietary fiber.

Estimated Nutritional Value (Per Serving, based on 8 servings and using lean smoked turkey)

(Note: These are estimates and vary based on specific ingredients and cut of meat used.)

Benefits of the Core Ingredients

Black Eyed Peas: Fiber and Folate Heroes

Black eyed peas are a type of cowpea, a powerhouse legume known for its exceptional health benefits. They are a complex carbohydrate, meaning they provide sustained energy without spiking blood sugar rapidly. A single serving of Crockpot Black Eyed Peas and Collard Greens contributes significantly to your daily fiber needs (often more than 40%).

• Digestive Health: The high soluble and insoluble fiber content promotes regularity and supports a healthy gut microbiome.
• Rich in Folate: Black eyed peas are an excellent source of folate (Vitamin B9), which is essential for cell growth, DNA synthesis, and preventing certain birth defects.
• Mineral Rich: They also provide key minerals like iron, potassium, and magnesium.

Collard Greens: Vitamin K and Antioxidants

Collard greens are frequently cited as a superfood, ranking among the most nutrient-dense leafy greens available. They are especially famous for their high concentration of vitamins K, A, and C.

• Bone Health: Collard greens are one of the best plant-based sources of Vitamin K, which is crucial for blood clotting and maintaining strong bone density.
• Immune Support: High levels of Vitamin C and Vitamin A act as powerful antioxidants, protecting the body from cellular damage and boosting immune function.
• Anti-Inflammatory Properties: Collards contain beneficial compounds called glucosinolates, which the body converts into molecules that have shown anti-inflammatory and potential anti-cancer properties.

The Power of Slow Cooking

Slow cooking, particularly for dishes like Crockpot Black Eyed Peas and Collard Greens, can actually enhance the bioavailability of certain nutrients. For instance, the long cooking time breaks down the phytic acid naturally present in beans, making minerals like iron and zinc easier for the body to absorb. Furthermore, the combination of fat (from the ham hock) and greens ensures that fat-soluble vitamins (like Vitamin A from the collards) are absorbed more efficiently.

By preparing Crockpot Black Eyed Peas and Collard Greens, you are serving up a meal that is hearty, comforting, deeply traditional, and packed with essential nutrients to support a healthy lifestyle.

Frequently Asked Questions about Crockpot Black Eyed Peas and Collard Greens

Conclusion: Embrace the Slow Cooker Magic of Southern Comfort

The beauty of this Crockpot Black Eyed Peas and Collard Greens recipe is its remarkable ability to deliver deep, complex, slow-simmered flavors with minimal active participation from the cook. By leveraging the low, steady heat of the slow cooker, we transform simple, inexpensive ingredients dried peas, hearty collards, and a smoky ham hock into a dish of profound comfort and nutritional value. The resulting pot liquor is rich, savory, and thick, coating every mouthful of tender peas and silky greens.

This dish is more than just a meal; it’s a celebration of tradition, perfect for feeding a crowd during the holidays or simply warming your soul on a cold Tuesday night. We’ve covered everything from ensuring your collards are grit-free, why skipping the pea soak is safe, and how to perfectly shred the ham hock back into the pot. Remember the key finishing move: adjusting the salt and pepper, and adding that essential splash of vinegar or hot sauce to brighten the entire stew.

Whether you opt for the classic ham hock or the leaner smoked turkey, this slow cooker method guarantees success. So, pull out your crockpot, gather your ingredients, and prepare to fill your kitchen with the irresistible aroma of authentic Southern cooking. Serve your Crockpot Black Eyed Peas and Collard Greens with a thick slice of cornbread for the ultimate meal experience, and perhaps follow up with a delightful dessert like a Classic Chocolate Silk Pie to complete your Southern feast.

If you loved the ease and flavor of this recipe, please consider sharing this article with fellow comfort food enthusiasts and leave a comment below telling us whether you chose the ham hock or the smoked turkey. Happy cooking, and may your year be filled with luck, prosperity, and amazing slow cooker meals!

Crockpot Black Eyed Peas and Collard Greens

A quintessential Southern comfort food made effortless in the slow cooker, combining tender black eyed peas and nutrient-rich collard greens with savory smoked ham hock.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American, Southern

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

For the Peas and Greens

• 1 pound dried black eyed peas rinsed and sorted, no soaking required
• 2 large bunches collard greens about 2 pounds, washed, stemmed, and coarsely chopped
• 6 cups low-sodium chicken broth or vegetable broth/water
• 1 smoked ham hock or 1 large smoked turkey leg/wing for a leaner option

Aromatics and Seasoning

• 1 large yellow onion chopped
• 4 cloves garlic minced
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes adjust to desired heat
• 2 bay leaves
• 1 tablespoon salt or to taste
• 1/2 teaspoon black pepper

Equipment

• Slow cooker (6-quart or larger)
• Cutting Board

Method

 

Cooking Process

1. Prepare the Ingredients: Rinse the dried black eyed peas and pick through them, removing any stones or debris. Thoroughly wash the collard greens several times to ensure all grit is removed; remove the tough center stems and chop the leaves coarsely. Chop the onion and mince the garlic.
2. Layer the Crockpot: Place the rinsed black eyed peas, chopped onion, minced garlic, and the smoked ham hock (or turkey meat) into the slow cooker basin.
3. Add Seasoning and Liquid: Sprinkle the smoked paprika, thyme, red pepper flakes, salt, and black pepper over the ingredients in the pot. Add the bay leaves. Pour in the 6 cups of chicken broth, ensuring the ingredients are mostly submerged.
4. Add the Greens: Pile the chopped collard greens on top of the liquid and other ingredients. Do not stir at this stage. The crockpot lid may not fit perfectly at first, but the greens will quickly wilt down as they heat.
5. Cook Slowly: Cover the slow cooker. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours. The dish is ready when the black eyed peas are tender and creamy, and the greens are very soft.
6. Finish the Dish: Once cooked, carefully remove the ham hock (or turkey meat) from the slow cooker and place it on a cutting board. Discard the fat and bones. Shred the meat and return the shredded meat to the slow cooker. Remove and discard the two bay leaves.
7. Adjust and Serve: Stir the peas and greens well. Taste the mixture and adjust salt and pepper if necessary. Serve hot, traditionally with cornbread and a splash of vinegar or hot sauce.

Notes

For best flavor, use the LOW setting for the entire cook time. If using a large smoked turkey piece instead of a ham hock, the total fat content will be significantly lower. A splash of apple cider vinegar or white wine vinegar just before serving brightens the dish considerably.