Collard greens are mild yet flavorful. They don't have the bitter tendencies of some other greens I'm thinking about mustard greens and turnip greens. I used canned black eyed peas in this recipe, but you can certainly start out with dry peas if you'd like.
I was wanting to save some time. Using dry beans takes more planning, but they are cheaper, and you do have more control over the levels of salt and seasoning with dry beans. Pork makes the black eyed peas "southern" If you want to slow cook your dry black eyed peas, simply soak for hours or overnight in lots of water make sure the dry beans stay covered during the entire soaking process.
Drain and rinse the beans before adding to your slow cooker and add your liquid. For every pound of dry beans, add cups of liquid. Don't salt the black eyed peas yet - wait until they are almost done. Salting dry beans early on in the cooking process prevents them from softening as quickly. Cook the beans on high about 6 hours or low for about 8 hours or until soft. Add salt to taste, then use in your recipe. Two cans of black eyed peas equals about 2 cups worth.
I like to start with fresh collard greens that are not yet chopped. This way I can control the process of removing the tough stem centers. Collard greens can be quite sandy, so make sure to wash each leaf individually, rubbing gently with your hands to get off any dirt or sand. After I cut out the stem, I then stack the half pieces of leaves and chop into about 1-inch pieces. Then, I will saute the greens a bit before adding the ham and liquid for the rest of the covered cook time. I like to serve mine with my Easy Southern Cornbread - definitely a fabulous match.
No real need to include anything else but bread, as you're getting your greens, beans, and meat all in one bowl. My Southern Butter Biscuits are also a great addition to the black eyed peas and collards. I just love collard greens but I never tried them with black eyed peas. Thanks for the recipe. It sounds delicious with some corn bread. Yes, Scarlet - they are delicious combined together!
Thanks for stopping by! This is such a perfect southern side dish! Just add some cornbread and I am good to go. What a great and unique combination. I hav never tried these together. Sounds delicious. We Southern gals eat the two together on a plate often, so I decided to just combine them into one dish and see what happened along with the lovely ham bits.
Was a hit at my house! Thanks for commenting, Kushigalu! Fantastic comfort food! Perfect to cozy up with on a cold winter night. I love black eyed peas but I've never made them with greens before!! This recipe looks absolutely delicious - can't wait to make it for my family this week! I have been on the lookout for more ways to cook with collard greens! In fact, this tradition is so pervasive throughout the Southeast that black-eyed peas appear in recipes as varied as Cowboy Caviar in Texas to Hoppin' John in Alabama to Peas with Ham up in North Carolina.
And isn't that all what we want anyway? There's evidence that people ate black-eyed peas for luck as early as A. But the tradition of eating black-eyed peas with rice is African in origin and spread throughout the South, especially in the Carolinas, in the form of pilaus or rice dishes simmered for a long time with chicken or shrimp.
When black-eyed peas were added to the pilau, it became Hoppin' John. If you serve peas with cornbread, it represents gold, and if they are stewed with tomatoes, it symbolizes wealth and health. As the saying goes, "Eat poor on New Year's, and eat fat the rest of the year. It can even be frozen in airtight containers for up to three months and enjoyed whenever the craving strikes. However, to make them right, it can take a while.
Using a slow cooker lets you go about your daily business while the food simmers away. These crock pot black-eyed peas and collard greens make a fabulous meal with baked cornbread and a salad.
Fill the sink with cold water. Wash the collard greens in 3 to 4 changes of water, until there is absolutely no grit on the bottom of the sink.
Cut thick stems out of the greens and chop the leaves or cut them crosswise into strips. Remove the bacon to paper towels to drain. Add the chopped onion to the skillet and cook until soft. Combine the beans, bacon, onions, garlic, chicken stock, tomato paste, vinegar, bay leaves, and red pepper flakes in the slow cooker.
The liquid should cover the top of the beans. Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 hours. Open the lid and add the greens. Return the lid and cook for one more hour. Taste and adjust seasonings with salt and freshly ground black pepper, as needed. Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
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