Black-Eyed Peas & Collards

Eating black-eyed peas for New Year’s is a Southern tradition that can be traced back for generations. The addition of greens and cornbread to this symbolic meal has several possible origin stories, but is often associated with green being the color of US currency and the yellow cornbread representing gold. The combination of the humble peas, greens, and cornbread all point towards hope for a lucky and prosperous new year.
We at Crabtree hope that you have a joyful and healthy New Year and wish you all the good luck that you can dream of while enjoying this recipe.
Serves: 4-8
Prep Time: 10 minuts
Cook Time: 1-2 hours
Ready In: 2 hours
  • 1 lb dried black-eyed peas, optional: soaked overnight
  • 2 medium onions, chopped
  • 1 bunch (0.5 lb) collard greens, chopped
  • salt or vegetable bouillon to taste, 1 tsp or so
  • ground black pepper, to taste
  • white or red vinegar, splash
  • Optional: ham hock, ham bone, chopped ham, or bacon, for the meatatarians
  1. Rinse and pick out deformed or off colored dried peas.
  2. Place peas in a large pot and cover with water. Bring to a boil over high heat, skimming the foam if necessary. Optional: if using meat, add it here.
  3. Add the chopped onions and collards and turn the heat down to a simmer.
  4. Cover loosely, stir occasionally, and check the water levels, adding more if necessary.
  5. Simmer peas and greens for 45 minuts-2 hours or until the peas are as soft as you'd like them. If pre-soaked the beans cook faster.
  6. Add salt (or bouillon) and pepper to taste, and a splash of vinegar to brighten the flavors.
  7. Serve with a slotted spoon or drain before serving. This dish is excellent both hot and at room temperature.