Description
A warm and hearty dish of Southern Black Eyed Peas, perfect for New Year’s Day or any family gathering. This recipe is rich in flavors with a blend of smoky meats and fresh herbs.
Ingredients
- 1 pound black eyed peas (rinsed and sorted)
- 4-5 slices bacon (chopped)
- 5 ounces smoked sausage or turkey (diced)
- 1 large onion (diced)
- 1 stalk celery (diced)
- 2-3 teaspoons garlic (minced)
- 1 jalapeño (minced, optional)
- 2 teaspoons fresh thyme (minced)
- 1 bay leaf
- 1-2 teaspoons Creole seasoning (or to taste)
- 7-8 cups chicken broth
- 2 cups collard greens (chopped)
- Salt and pepper (to taste)
Instructions
- Soak the black-eyed peas in cold water for 2-3 hours or overnight. Drain and rinse them thoroughly.
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside the bacon and diced smoked sausage.
- Add onion, celery, minced garlic, jalapeño, fresh thyme, and bay leaf to the pot. Sauté until the onion is soft (4-5 minutes).
- Pour in the chicken broth and add the drained black-eyed peas. Stir in the Creole seasoning, salt, and pepper, and bring to a boil.
- Reduce heat and simmer uncovered for 20 minutes. Then fold in the collard greens, bacon, and sausage. Cook for an additional 10-15 minutes until peas are tender.
- Adjust seasonings as necessary and remove the bay leaf before serving. Serve hot over rice.
Notes
For a lighter twist, substitute turkey bacon. For spicier flavor, consider using poblano peppers or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern