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A bowl of black-eyed peas with greens and crispy bacon pieces, served in a light broth, sits on a black plate atop a red and white striped cloth napkin. A spoon rests inside the bowl.

Easy Southern Black Eyed Peas and Collard Greens with Bacon

Print Recipe
This classic black eyed peas and collard greens recipe is a comforting Southern dish made with smoky bacon, tender collards, and creamy peas. It comes together easily on the stovetop and is perfect for hosting or New Year’s traditions. Serve it with cornbread or rice for a hearty, flavorful meal your family will love.
Course Dinner
Cuisine American, Southern
Keyword comfort food, hearty, one-pot, smoky
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 210
Author Gina Dickson

Ingredients

  • 6 slices bacon cut into ½-inch pieces
  • 1 onion halved and sliced thin
  • 1¼ teaspoons salt
  • 4 garlic cloves minced
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 1 can diced tomatoes 14.5-ounce
  • 1½ cups low-sodium chicken broth
  • 1 pound collard greens stemmed and chopped
  • 2 cans black-eyed peas 15.5-ounce, rinsed
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar

Instructions

Cook the Bacon

  • In a Dutch oven, cook bacon over medium heat until crisp, 5 to 7 minutes.
    6 slices bacon
    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.
  • Transfer bacon to a paper towel–lined plate and set aside.

Build the Base

  • Remove all but 2 tablespoons bacon fat from the pot.
  • Add onion and salt, and cook, stirring frequently, until golden brown, about 10 minutes.
    1 onion, 1¼ teaspoons salt
  • Stir in garlic, cumin, pepper, and red pepper flakes; cook until fragrant, about 30 seconds.
    4 garlic cloves, ½ teaspoon ground cumin, ½ teaspoon pepper, ¼ teaspoon red pepper flakes
    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.

Simmer the Greens

  • Add diced tomatoes with their juice and chicken broth.
    1 can diced tomatoes, 1½ cups low-sodium chicken broth
    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.
  • Bring to a boil, then add collard greens.
    1 pound collard greens
    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.
  • Cover, reduce heat to medium-low, and simmer until greens are tender, about 15 minutes.

Finish the Dish

  • Add black-eyed peas, cover, and cook, stirring occasionally, until greens are silky and tender, about 15 minutes.
    2 cans black-eyed peas
    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.
  • Uncover, increase heat to medium-high, and cook until liquid reduces by one-fourth, about 5 minutes.
  • Stir in vinegar and sugar.
    1 tablespoon cider vinegar, 1 teaspoon sugar
  • Top with reserved bacon and serve.
    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.

Notes

Storage and Reheating
  • Room Temperature: Keep leftovers out for no longer than 2 hours.
  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
  • Reheat: Warm on the stovetop over medium heat until steaming. Add a splash of broth if it thickens in the fridge.

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 11g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 763mg | Potassium: 456mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3916IU | Vitamin C: 35mg | Calcium: 212mg | Iron: 2mg
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