Description
A hearty Southern dish combining creamy black eyed peas and earthy collard greens, perfect for cold days and packed with flavor from smoked turkey.
Ingredients
Units
Scale
Main Ingredients
- 1 pound Black eyed peas, dried
- 2 bunches Collard greens, fresh
- 1 piece Smoked turkey (turkey leg, wing, neck, or tails) (Choose based on preference.)
- 1 large Onion
- 3-5 cloves Garlic
- 1-2 teaspoons Creole seasoning (Start with a small amount and adjust.)
- 1-2 leaf Bay leaf
- Black pepper
- Salt (Add slowly at the end.)
- enough to cover Chicken broth or water
- splash Vinegar or lemon juice (optional) (Adds brightness to the dish.)
Instructions
Prepare the Collard Greens
- Wash collard greens thoroughly in cold water to remove grit. Drain and repeat if necessary.
- Trim the stems and slice the leaves into ribbons.
Prepare the Black Eyed Peas
- Soak the black eyed peas overnight or use a quick soak method by boiling them for 2 minutes, then letting sit for 1 hour.
- Drain and rinse the peas before cooking.
Build the Broth
- In a large pot, add the smoked turkey, chopped onion, garlic cloves, bay leaf, black pepper, and Creole seasoning. Cover with water or chicken broth.
- Bring to a gentle simmer and cook for 30 to 45 minutes to build flavor.
Cook the Peas and Greens
- Add the rinsed peas to the pot once the broth is flavorful. Simmer until the peas are almost tender.
- Add the collard greens, and cook until both the peas and greens are tender, stirring occasionally.
Final Adjustments
- Taste and adjust seasonings. Splash in vinegar or lemon juice if desired for brightness.
Notes
This dish tastes even better the next day as the flavors meld together. Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Main Course
- Cuisine: Comfort Food, Southern
Nutrition
- Calories: 300
- Sugar: 1
- Sodium: 600
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
