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Crockpot Black Eyed Peas and Collard Greens

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
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.