Slow Cooker Black-Eyed Peas and Collard Greens
These amazing and easy crock pot black eyed peas are a simple and delicious take on the classic Southern soul food dish!
Servings: 6
Ingredients
- ½ tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped fresh collard greens, stems removed
- 45 ounces black-eyed peas, drained and rinsed
- 14.5 ounces diced tomatoes with green chilies
- 3 cups chicken broth
- 1 ham bone with some meat attached
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes (optional)
- 3 cups cooked long-grain white rice
Instructions
- In a skillet over medium heat, heat the olive oil and saute the onion until softened, about 3 minutes. Add the garlic and cook for 30 seconds more.½ tablespoon olive oil, 1 small onion, chopped, 2 cloves garlic, minced
- Place the collard greens, black-eyed peas, diced tomatoes, chicken broth, ham bone, smoked paprika, black pepper, salt, and red pepper flakes to the slow cooker. Add the onion and garlic to the slow cooker. Stir to combine.4 cups chopped fresh collard greens, stems removed, 45 ounces black-eyed peas, drained and rinsed, 14.5 ounces diced tomatoes with green chilies, 3 cups chicken broth, 1 ham bone with some meat attached, 1 teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon salt, ½ teaspoon crushed red pepper flakes
- Cover and cook on low for 5 to 6 hours, until the collards are tender.
- Remove the ham bone, shred any remaining meat, and return the meat to the slow cooker.
- Stir in the cooked rice, mixing well to coat and warm through. Add a splash of broth to thin the mixture, if desired.3 cups cooked long-grain white rice
- Taste and adjust seasoning before serving.
Notes
Prep Tips:
- Make sure to remove the tough stems from the collard greens before chopping.
- Draining and rinsing the black-eyed peas helps remove excess sodium and gives you a cleaner flavor.
- Sauteing the onion and garlic first adds extra depth, but if you're in a hurry you can skip that step.
- If your ham bone is very salty, go light on the added salt at first and adjust after cooking.
Variations:
- No ham bone? You can substitute diced ham, smoked turkey wings, or smoked turkey legs for a similar smoky flavor.
- If you would like to keep this meatless, skip the ham bone and use vegetable broth, and add a dash of liquid smoke.
- Swap the collard greens for kale or mustard greens if you prefer.
Serving Suggestions:
- Serve with a slice of cornbread or crusty bread on the side.
- This dish works well as a hearty main or as a comforting side alongside roasted chicken or pork.
Storage Info for Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently on the stovetop or in the microwave, adding some additional broth if it is too thick.
- The flavors deepen as it sits, making leftovers especially good the next day!
Nutrition
Calories: 396kcal | Carbohydrates: 73g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 651mg | Potassium: 860mg | Fiber: 16g | Sugar: 10g | Vitamin A: 1485IU | Vitamin C: 17mg | Calcium: 148mg | Iron: 7mg
