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Slow Cooker Black Eyed Peas and Collard Greens - Easy homemade recipe

Slow Cooker Black Eyed Peas and Collard Greens

A hearty Southern comfort dish combining tender black eyed peas with smoky collard greens, slow-cooked to perfection with ham hock and aromatic vegetables.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 pound dried black eyed peas rinsed and sorted
  • 1 large bunch collard greens about 2 pounds, stems removed and chopped
  • 1 smoked ham hock or 8 oz diced ham
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth or water
  • 2 tablespoons apple cider vinegar

Method
 

  1. Step 1: Rinse black eyed peas and check for any stones or debris, then add to slow cooker along with ham hock, diced onion, and minced garlic.
  2. Step 2: Add bay leaves, smoked paprika, red pepper flakes, salt, and black pepper to the slow cooker.
  3. Step 3: Pour in chicken broth until peas are covered by about 2 inches of liquid, adding water if needed.
  4. Step 4: Cover and cook on LOW for 4 hours until peas are tender but not mushy.
  5. Step 5: Remove ham hock, shred any meat from the bone, and return meat to slow cooker while discarding bone and fat.
  6. Step 6: Wash collard greens thoroughly, remove tough stems, and chop into bite-sized pieces.
  7. Step 7: Stir chopped collard greens into the slow cooker with the cooked peas and ham.
  8. Step 8: Continue cooking on LOW for 1-2 hours more until greens are tender and flavors have melded.
  9. Step 9: Stir in apple cider vinegar and adjust seasoning with salt and pepper to taste.
  10. Step 10: Remove bay leaves before serving hot with cornbread or over rice.

Notes

For extra flavor, soak black eyed peas overnight and drain before using. You can substitute turkey neck or smoked turkey for ham hock. Add hot sauce at the table for those who like extra heat.