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Slow Cooker Black Eyed Peas and Collard Greens Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

Slow Cooker Black Eyed Peas and Collard Greens is a hearty Southern comfort dish, perfect for celebrating New Year's Day or enjoying any day. This flavorful recipe simmers dried black eyed peas with a meaty ham bone, savory spices, and nutrient-rich collard greens for eight hours in a slow cooker, producing a rich, savory broth and tender ingredients. Enhanced with tomato sauce and wild rice, it combines traditional flavors with a comforting texture, making it a delicious and nutritious meal.

  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1 large ham bone with meat still on the bone
  • 1/2 large sweet onion, diced
  • 3 cloves garlic, minced
  • 64 ounces chicken stock
  • 1 teaspoon salt or Creole seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 8 ounces tomato sauce or favorite traditional spaghetti sauce
  • 1 tablespoon apple cider vinegar
  • 16 ounces dried black eyed peas
  • 2 - 3 cups chopped collard greens
  • 3/4 cup wild rice

Instructions

  1. Prepare Black Eyed Peas: Rinse the dried black eyed peas thoroughly by pouring them into a large strainer and running cold water over them. This removes dirt and debris to ensure clean peas for cooking.
  2. Add Ingredients to Slow Cooker: Place the ham bone with meat into the slow cooker. Add the diced onion, minced garlic, rinsed black eyed peas, chicken stock, spices (salt or Creole seasoning, garlic powder, onion powder, cayenne pepper, and black pepper), tomato sauce, and apple cider vinegar.
  3. Cook on Low: Cover and cook on the low setting for approximately 6 hours to allow the flavors to meld and the peas to begin softening.
  4. Add Rice and Collard Greens: After 6 hours, add the wild rice and chopped collard greens to the slow cooker. Stir gently to combine the ingredients.
  5. Continue Cooking: Cover again and cook on low for an additional 2 hours until the black eyed peas are tender, the rice is cooked through, and the collard greens are wilted but still vibrant.
  6. Final Seasoning and Serve: Remove the ham bone, shredding any remaining meat into the dish if desired. Adjust seasoning with additional salt or pepper if needed. Serve hot as a comforting and nourishing main dish or side.

Notes

  • Make sure to rinse the black eyed peas well to avoid grit in the dish.
  • If you don't have a ham bone, smoked ham hocks or a ham shank can be great substitutes.
  • For a thicker consistency, mash a small portion of the peas before serving or cook uncovered for the last 30 minutes to reduce liquid.
  • Adjust cayenne pepper to your spice preference for milder or spicier flavor.
  • Leftovers store well and taste even better the next day.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Southern

Find it online: https://cozykitchenbymaya.com/slow-cooker-black-eyed-peas-and-collard-greens-recipe/