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Southern Black Eyed Peas and Collard Greens
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4.83 from 28 votes

Southern Black Eyed Peas and Collard Greens

Southern black eyed peas with collard greens is a New Year's special meal that I grew up on every year. Tasty by themselves, even better combined into one dish!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Southern
Servings: 4 servings
Calories: 475kcal
Author: Savory With Soul


  • 3 tablespoon olive oil
  • 1 tablespoon garlic , minced (about 2 large cloves)
  • 1 medium red onion (or yellow), chopped (about 1 cup)
  • 12-16 ounces collard greens , fresh, rinsed, stems removed and chopped into bite-sized pieces
  • 1 cup ham , cooked chunks (or cooked bacon)
  • 2 cups water (or broth)
  • ½ teaspoon salt , more to taste
  • ½ teaspoon black pepper , more to taste
  • 31 ounces black eyed peas (with only salt added - 2 cans, 15.5 ounces each), drained


  • Preheat cast iron Dutch oven on medium for a couple minutes.
  • Add oil, garlic, and onion, stir, and cook 5 minutes.
  • Add collards to pan, stir, and cover 5 minutes.
  • Add ham, salt, black pepper, and water or broth. Lower heat to 3-4. Cover and cook for 25 minutes.
  • Add drained beans and stir together. Cover and cook 10 minutes. Serve right away with corn bread or biscuits.


Calories: 475kcal | Carbohydrates: 54g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 737mg | Potassium: 932mg | Fiber: 18g | Sugar: 9g | Vitamin A: 4302IU | Vitamin C: 34mg | Calcium: 264mg | Iron: 6mg