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Crockpot Black Eyed Peas and Collard Greens

Hearty Crockpot Black Eyed Peas and Collard Greens

A classic, comforting Southern dish made effortlessly in the slow cooker. This recipe features tender black eyed peas, nutritious collard greens, and savory smoked ham hock, perfect for New Year's or any time of the year.
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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, Soup/Stew
Cuisine: American, Southern
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Peas, Greens & Meat
  • 1 pound dried black eyed peas rinsed and sorted, no soaking required
  • 2 large bunches collard greens washed thoroughly, stemmed, and coarsely chopped (about 2 pounds)
  • 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 & 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, depending on the saltiness of the broth
  • 1/2 teaspoon black pepper

Equipment

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

Method
 

Slow Cooking Method
  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 a thicker stew consistency, mash about 1/4 cup of the black eyed peas against the side of the slow cooker before stirring in the shredded meat. If you use smoked turkey instead of ham hock, you may need to add an extra 1/2 teaspoon of salt.