SOUTHERN COLLARD GREENS WITH BLACK EYED PEAS
- WineCheeseScallops
- Jan 22
- 5 min read
There’s something deeply comforting about a pot of collard greens simmering on the stove—it feels like home, tradition, and a little bit of Southern magic all rolled into one. This Southern Collard Greens with Black Eyed Peas recipe brings together tender greens, smoky pancetta, and hearty black eyed peas for a dish that’s rich, savory, and soul-warming.
Perfect as a side dish or a cozy main when paired with cornbread, this recipe is simple, flavorful, and steeped in classic Southern inspiration. It’s the kind of dish that fills your kitchen with irresistible aromas and brings everyone to the table a little faster.
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Collard Greens
Collard greens are a Southern staple known for their hearty texture and earthy flavor. When cooked low and slow, they become tender while soaking up all the surrounding flavors. Packed with vitamins A, C, and K, collards are as nutritious as they are comforting, making them a powerhouse green that holds up beautifully in warm, savory dishes like this one.
Black Eyed Peas
Black eyed peas are more than just a tradition—they’re a symbol of comfort and good fortune. Their creamy texture and mild, nutty flavor balance the boldness of the collard greens and pancetta perfectly. They add substance to the dish, turning it from a simple side into something satisfying and complete.
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Recipe Inspiration
This recipe was inspired by classic Southern greens, but with a few simple twists for ease and flavor. Instead of hours of simmering, pancetta adds quick, smoky depth, while black eyed peas bring heartiness without overpowering the greens. Finished with a splash of red wine vinegar, the dish gets just enough brightness to balance the richness.
It’s a recipe that honors tradition while fitting easily into a modern home kitchen—perfect for weeknights, holidays, or anytime you’re craving something cozy and soulful.
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Tips, Serving Suggestions & Storage
Be sure to remove the tough stems from the collard greens for the best texture.
Chop collards into bite-sized pieces so they’re easier to eat and cook evenly.
Red onion adds a touch of sweetness, but yellow onion works just as well.
Pancetta provides smokiness without overpowering the dish.
Use low-sodium chicken broth so you can control the salt level.
Taste and adjust seasoning after the greens have finished cooking.
Red wine vinegar is optional but highly recommended for balance.
Serve with warm cornbread for a classic pairing.
Polenta is a great alternative for a comforting, creamy base.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Why This Recipe Stands Out
Combines two Southern classics in one dish.
Hearty enough to serve as a main or side.
Rich, smoky flavor without long cook times.
Uses simple, accessible ingredients.
Naturally gluten-free.
Great for holidays and family meals.
Balanced with acidity for depth of flavor.
Comfort food with nutritional benefits.
Easily customizable with different greens or proteins.
Even better the next day.
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Southern Collard Greens with Black Eyed Peas
Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (about 2 large cloves)
1 medium red onion, chopped (about 1 cup)
12–16 ounces fresh collard greens, rinsed, stems removed, and chopped
4 ounces diced pancetta
1 cup low-sodium chicken broth
½ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 cans black eyed peas (15.5 ounces each), drained
2 teaspoons red wine vinegar (optional)
Instructions
Preheat a cast iron Dutch oven over medium heat for 2–3 minutes.
Add olive oil, garlic, and onion. Stir and cook for about 5 minutes, until softened and fragrant.
Add the collard greens, stir well, cover, and cook for 5 minutes until slightly wilted.
Add pancetta, salt, black pepper, chicken broth, and red wine vinegar if using. Stir, reduce heat to medium-low (3–4), cover, and cook for 20 minutes.
Stir in the drained black eyed peas, turn off the heat, cover, and let warm for 5 minutes.
Serve immediately with cornbread or polenta.
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Frequently Asked Questions
Can I use frozen collard greens instead of fresh?
Yes. Frozen collard greens work well in this recipe and are a great time-saver. There’s no need to thaw them first—just add them directly to the pot and allow a few extra minutes of cook time.
What can I substitute for pancetta?
Bacon, ham hock, or smoked turkey are all excellent substitutes. Each will bring a slightly different smoky flavor, so choose based on your preference.
Is the red wine vinegar necessary?
It’s optional, but highly recommended. The vinegar adds brightness and helps balance the richness of the pancetta and greens without making the dish taste acidic.
Can I make this recipe vegetarian?
Absolutely. Omit the pancetta and use vegetable broth instead of chicken broth. You can add smoked paprika for a hint of smokiness.
How do I know when the collard greens are done?
They should be tender but not mushy. Taste a piece—if it’s soft and flavorful, they’re ready.
Can I make this dish ahead of time?
Yes. This dish actually tastes better after sitting for a few hours as the flavors continue to develop.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze collard greens with black eyed peas?
Yes. Let the dish cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
What should I serve with this dish?
Cornbread is a classic pairing, but polenta, rice, or even grilled chicken make great companions.
Can I adjust the seasoning?
Definitely. Always taste before serving and adjust salt, pepper, or vinegar to suit your preferences.
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