Black eyed peas and collard greens

Posted on: May 27th, 2009 by admin No Comments

These two are a great addition to any southern table. Apparently you eat these and corn bread on New Years day for happiness, good luck and good fortune, but beans and greens are good for most days, why not cook some up for yourself right now? So homey and good.

Black eyes peas

  • 1 1/2 c dry black-eyed peas
  • 1/2 k (1 lb) ham hocks (bacon if you can’t get hocks)
  • 1 onion, chopped
  • 1/4 tsp crushed red pepper flakes
  • salt and pepper to taste
  • 4 c water
  • 1 1/2 c long-grain white rice
  • 1 c shredded smoked Cheddar cheese

In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.

Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired.


Collards are various loose-leafed varieties of Brassica oleracea (Acephala Group), the same species that produces cabbage, broccoli, kale and spring greens. You can use kale, silverbeet or spinach if you can’t get collard greens near you.

To be honest I didn’t know what these were until just a few years ago, the American in me is western and Beans is northern, so first eating collards was a special treat. As you can see, ham hocks abound in Southern cooking, indeed pig of any sort is fairly popular (we feel the need to support the pork industry at the moment), but if you are fearful, or vegetarian, we included another recipe that is just as great. It won’t be the same, but you won’t get the flu.

Big Daddy Jay’s collard greens

  • 2 bunches collard greens
  • 1 or 2 ham hocks
  • 4 to 6 c chicken or vegetable broth
  • 1 onion
  • 1/2 tsp crushed red pepper (or chili) flakes
  • 2 tbs brown sugar
  • 2 tbs vinegar
  • 2 tbs lard
  • 1 tsp salt

Wash collards and cut off large stems, cut into 1 inch strips. In a large stock pot, brown onion and ham hocks in lard (you can just use some olive oil).

Add chicken or veggie broth and collards. Cook over medium-low heat for about 30 minutes. Stir in red pepper or chili flakes, sugar and vinegar. Continue cooking until collards are tender. Adjust seasoning to your taste and enjoy.

This recipe can be used for all types of greens, kale, collards, chinese cabbage, spinach, etc. Just adjust the cooking time according to the greens you’re cooking (for example, spinach would only require a few minutes to be tender). A dash of hot sauce can be added at the finish, if desired.

Also Pancetta, proscuitto, or lean salt pork can be chopped into bits and fried until crispy in olive oil and the drippings can then be used to cook and flavor the greens.


Vegetarian sauteed collard greens

(that sounds odd- vegetarian greens)

  • 1 k (2 1/2 lb ) collard greens
  • 2 garlic cloves
  • 1 tbs butter
  • 1 tbs olive oil
  • 1 tsp fresh lemon juice

Remove the stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards for 10 – 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince the garlic. In a heavy pan or skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well.

Now the next thing needed for this southern table is CORN BREAD!! But we posted some corn bread recipes long ago- check them out here to make your meal complete.

Recipes from: (I know – can be dodgy but can be good too, you gotta try) and Big Daddy Jay’s collard greens are all over the web!¬† They are good. (I don’t know who he is though).

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