Easy Southern Black Eyed Peas and Collard Greens with Bacon

Every year, as the holidays wind down, I find myself craving a pot of black eyed peas and collard greens simmering on the stove. It’s the kind of Southern comfort that feels like home, especially since my family always made a big pot on New Year’s Day, not for luck, but for the joy of gathering around warm, simple food that brings everyone together.

This is my go-to southern black eyed peas recipe, and it’s full of smoky bacon, silky greens, tender peas, and layers of simple flavor that remind you how comforting humble ingredients can be. Whether you’re serving it on New Year’s for tradition or on a random Tuesday because your soul needs it, this pot of beans and greens is the kind of food that makes people linger at the table just a little longer.

A bowl of black-eyed peas with chopped collard greens, diced tomatoes, and crispy bacon pieces on top, placed on a black plate and a red-striped white cloth.

Black Eyed Peas and Collard Greens

This dish is deeply savory with rich, smoky notes from the bacon, and the collards melt right into the peas to create the most satisfying bowl of black eyed peas and greens. It’s wonderfully easy to make, even if you’re brand new to Southern recipes, and it comes together in under an hour without requiring any soaking or extra steps. I like this recipe for hosting because it stays warm beautifully and serves a crowd with absolutely no fuss. It uses simple ingredients, and the whole thing simmers into the kind of meal you set on the table with pride. Plus, it’s the perfect New Year’s black eyed peas recipe when you want something traditional, comforting, and full of flavor. If you’re looking for even more hearty recipes like this, you can explore my full collection of southern side dish recipes.

Are black eyed peas and greens eaten for good luck?

Yes. There is a long-standing Southern tradition of serving black eyed peas and collard greens on New Year’s Day. The peas are said to represent coins, and the greens represent paper money, symbolizing good luck, provision, and prosperity for the year ahead.

A flat lay of collard greens, canned black-eyed peas, diced tomatoes, bacon, an onion, garlic, and small bowls of seasonings, sugar, salt, pepper, chicken broth, apple cider, cumin, and red pepper flakes.

Ingredient Notes

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

Bacon: Use thick-cut bacon for the most flavor, or substitute smoked turkey wings or ham hock if needed.
Onion & Garlic: A yellow onion works beautifully, or use a sweet onion if you prefer a milder flavor. Fresh minced garlic gives the best flavor, though jarred will work in a pinch.
Seasonings: Salt, pepper, cumin, and red pepper flakes warm everything up without overpowering the dish.
Diced tomatoes: Use canned tomatoes with their juices for easy depth.
Chicken broth: Low-sodium gives you more control over seasoning.
Collard greens: Fresh collards are best. Use bagged chopped collards for a quicker option.
Black eyed peas: Canned black eyed peas make this recipe fast and fuss-free.
Cider vinegar: Adds brightness that brings the whole pot to life.
Sugar: Just a touch to balance the acidity of the tomatoes and vinegar.

Do I have to soak black eyed peas?

Not when using canned peas. If using dry peas, soaking helps them cook more evenly and reduces time on the stove.

What is the best way to cut and trim collar greens?

Wash the leaves well under cold water to remove any dirt or grit. Pat them dry.
Lay each leaf flat, and remove the tough stem by slicing along both sides.
Stack the leaves, roll them tightly, and slice into thin ribbons.

How To Make Black Eyed Peas and Collard Greens

Cook Bacon & Add Onion

Cook the bacon in a Dutch oven until it’s crisp and golden. I like to take it off the heat when the kitchen starts smelling irresistible.

Leave just a little of that savory bacon fat in the pot, then add your onions and salt. Cook until they turn soft and golden.

A few pieces of cooked bacon sit in a large, round, cream-colored pot with black handles, showing browned bits and grease residue on the bottom.

Thinly sliced onions are being sautéed in a large, light-colored pot with some browning visible on the onions and the bottom of the pot. The pot has black handles and sits on a white surface.

Build Flavor Base

Stir in the garlic, cumin, pepper, and red pepper flakes. When everything smells warm and fragrant, you know your base is ready. Add the tomatoes and broth, and bring it all to a boil.

Sliced onions being sautéed with spices in a large cream-colored pot, stirred with a white spoon; the bottom of the pot has browned bits from cooking.

A large pot filled with chunky vegetable soup, featuring visible pieces of tomato, carrot, cabbage, and herbs in a clear broth. The pot sits on a white surface.

Simmer Greens & Add Black Eyes Peas

Then add your chopped collard greens. They’ll slowly relax and soften as they simmer. Let them cook until they turn perfectly tender and silky.

Add your black eyed peas, cover, and let everything simmer together until the peas and greens meld into one rich, cozy pot. Uncover and let the liquid reduce so the flavors concentrate.

A large pot with chopped collard greens placed on top of a tomato-based mixture, ready to be cooked. The pot has black handles and sits on a white surface.

A large pot contains cooked collard greens, sliced onions, diced tomatoes, and a layer of black-eyed peas on top. The ingredients appear to be in the process of being mixed together.

Finish the Dish

Add a splash of cider vinegar and a pinch of sugar. Top with the crispy bacon when serving.

Pro Tip: Let the pot rest for five minutes before serving so the broth settles and deepens in flavor.

A large pot filled with cooked black-eyed peas, dark leafy greens, diced tomatoes, and pieces of bacon in a savory broth, viewed from above on a white background.

What meat goes well with black eyed peas and collard greens?

Bacon, ham hock, smoked turkey, or sausage all complement the earthy greens and creamy peas beautifully.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: For a pork-free version, use smoked turkey wings try my Vegan Collard Greens recipe.

Flavor Enhancements: Add smoked paprika for a deeper smoky flavor, or toss in a jalapeño for mild heat. My favorite way to serve these greens is with a splash of Texas Pete Pepper Sauce. It’s a Southern staple.

Add In Options: Mix in diced ham, smoked sausage, or smoked turkey. Add bell peppers when sautéing the onions for extra sweetness, or stir in hot sauce for extra heat.

Simple Substitutions: Use kale or mustard greens if collards aren’t available. Swap canned black-eyed-peas for cooked dry black-eyed peas without altering the recipe. Use fire-roasted tomatoes for a richer flavor.

Tips for Recipe Success: Cook the onions low and slow. Don’t rush the greens; they need time to get tender. Taste before serving and adjust with salt or vinegar to balance the flavors. If you want one-pot meals like this, you might also enjoy these One-Pot Hearty Chickpea Soup, One-Pot Rich And Savory Vegetable Stew, and Green Beans, Potatoes and Sausage One-Pot Dinner.

A bowl of black-eyed peas with leafy greens, diced tomatoes, and crispy bacon pieces, served on a light cloth with red and white stripes. A spoon is resting inside the bowl.

Hospitality Challenge

Invite a few friends or neighbors over for a relaxed afternoon where the goal is simple: everyone grabs a warm bowl of black eyed peas and greens, sits wherever they feel comfortable, and unwinds together. Set out a pot of the dish on the stove or kitchen counter, keep it on low so guests can serve themselves, and pair it with southern cornbread or rice on the side, plus some Creamy Crockpot Mashed Potatoes or the sweet-tangy Southern Pineapple Casserole. It naturally opens the door to unhurried, easy conversations where people can share stories about family traditions, favorite comfort foods, or the little things they’re grateful for as the year winds down. It’s low-pressure, hearty, and feels like opening your home in the most genuine, comforting way. Remember, “Show hospitality to one another without grumbling” (1 Peter 4:9, ESV).

More Hearty Bowls to Warm Your Soul

This cozy pot of black eyed peas and collard greens is warm, smoky, and perfect for feeding a crowd with ease. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!

A bowl of cooked white beans, collard greens, and crispy bacon pieces sits on a plate with a spoon, atop a striped kitchen towel.

Easy Southern Black Eyed Peas and Collard Greens with Bacon

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Black Eyed Peas and Collard Greens

Ingredient Notes