Peas and Collard Greens (Printable Version)
Rich Southern flavors shine in slow-cooked black eyed peas and greens, made with a ham bone for depth.
# What You’ll Need:
→ Main Ingredients
01 -
About 2–3 cups of chopped-up collard greens
02 -
1 large ham bone with some meat left attached
03 -
16 oz of dried black-eyed peas
04 -
3/4 cup of wild rice
→ Aromatics & Liquids
05 -
Half a sweet onion, diced into small pieces
06 -
64 oz of chicken broth
07 -
1 tablespoon of apple cider vinegar
08 -
Three minced garlic cloves
09 -
8 ounces of canned tomato sauce
→ Seasonings
10 -
1 tsp of Creole seasoning or plain salt
11 -
A couple of teaspoons of garlic powder
12 -
2 teaspoons of onion powder
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1/2 tsp of ground cayenne
14 -
1/2 teaspoon of black pepper
# Step-by-Step Guide:
01 -
Run cold water over your black-eyed peas in a large strainer. Sort through to toss out any bad or weirdly shaped peas and trash anything else (like pebbles).
02 -
Start by placing the ham bone in the slow cooker. Toss in the onion, garlic, broth, spices, vinegar, and tomato sauce. Stir gently and toss in the black-eyed peas and collard greens last.
03 -
Put the lid on and cook on the High setting for 2 hours. Right after that, stir in the wild rice.
04 -
Cover it back up, switch to Low, and let everything simmer together for at least 4 more hours.
05 -
Take out the ham bone carefully. Slice off any meat that’s stuck to it, chop it up, and add it back in. Stir it all up and cook on Low for another 30–60 minutes. Skim off any grease from the surface before dishing it out.
# Additional Notes:
01 -
Great for New Year's Day gatherings
02 -
Pre-chopped greens save a lot of time
03 -
A big slow cooker is a must for this one