New Year Black Eyed Peas and Collard Greens

Written By Clare Ramsey

New Year Black Eyed Peas and Collard Greens

New Year Black Eyed Peas and Collard Greens

Southern black-eyed peas with collard greens is a New Year's special meal that I grew up on every year. Tasty by themselves, even better combined into one dish!

Ring in the New Year with lucky, tower-grown collard greens! 

Prep Time: 30 mins


  • 3 Tbsp olive oil
  • 1 Tbsp garlic, minced
  • 1 medium red onion, chopped
  • 12-16 ounces of Copiana collard greens, fresh, rinsed, stems removed, and chopped into bite-sized pieces
  • 1 cup ham, cooked and diced
  • 2 cups water
  • ½ tsp salt
  • ½ tsp black pepper, more to taste
  • 31 ounces black-eyed peas, drained


  • Preheat cast-iron Dutch oven on medium for a couple of minutes.
  • Add oil, garlic, and onion, stir, and cook for 5 minutes.
  • Add collards to your pan, stir, and cover for 5 minutes.
  • Add ham, salt, black pepper, and water or broth. Lower heat to 3-4—cover and cook for 25 minutes.
  • Add drained beans and stir together—cover and cook for 10 minutes. Serve right away with cornbread or biscuits.

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