There are certain dishes that define comfort, tradition, and flavor, and this recipe for Crockpot Black Eyed Peas and Collard Greens is undeniably at the top of that list. Whether you’re adhering to the cherished Southern New Year’s tradition of eating greens for wealth and peas for luck, or simply craving a deeply flavorful, hearty, and hands-off meal, the slow cooker is your secret weapon. This classic preparation takes minimal effort just 15 minutes of prep and rewards you with hours of deep, smoky flavor as the ingredients meld together beautifully.
Forget standing over a simmering pot; the crockpot transforms tough collards and humble black eyed peas into a luxurious, creamy stew. We pair these nutritional powerhouses with a smoked ham hock (or turkey leg, if you prefer leaner flavor) which infuses the entire dish with irresistible richness. This isn’t just a side dish; it’s a complete, soul-warming meal that practically cooks itself, leaving your kitchen smelling like the epitome of Southern hospitality. Dive in to learn how to master this essential dish and bring deep, smoky, unforgettable flavor to your table with minimum fuss.
Why You’ll Absolutely Love This Crockpot Black Eyed Peas and Collard Greens Recipe
The slow cooker method for preparing this traditional Southern meal completely changes the game. This isn’t just about ease; it’s about achieving unparalleled depth of flavor and texture that is difficult to replicate on the stovetop. If you’ve been searching for the perfect, deeply seasoned slow cooker black eyed peas recipe, look no further.
Unbeatable Convenience and Effortless Cooking
In our busy modern lives, recipes that allow us to “set it and forget it” are priceless. The Crockpot Black Eyed Peas and Collard Greens recipe demands only a brief 15 minutes of chopping and layering. Once the ingredients are in the pot, your work is done. The slow cooker handles the rest, meticulously breaking down the tough fibers of the collard greens and rendering the black eyed peas creamy and tender, all while you attend to other tasks or just relax! This convenience makes it perfect for busy weeknights or for major holidays like New Year’s Day when the kitchen is already chaotic.
Achieving True Southern Comfort Texture and Flavor
Authentic Southern soul food relies on low and slow cooking to draw out complex flavors, especially when working with smoked meats and hearty legumes. The long cooking time ensures that the ham hock releases its savory, smoky, and fatty elements into the broth, creating what Southern cooks lovingly call “pot liquor.” This pot liquor is the key to moistening and seasoning the greens and peas. The result is collard greens that are velvety soft not chewy and black eyed peas that are perfectly creamy, avoiding the chalky texture sometimes associated with quickly cooked beans. You get maximum flavor with minimum effort, proving that sometimes, patience is the best ingredient.
A Budget-Friendly Meal That Feeds a Crowd
Not only is this dish incredibly delicious, but it’s remarkably economical. Black eyed peas are one of the most cost-effective sources of protein and fiber available, and collard greens, while labor-intensive to clean, are generally inexpensive, especially when purchased in bulk. The flavor base comes from a single smoked ham hock or turkey leg, which adds incredible depth without a high cost. This large-batch recipe yields 8 generous servings, making it perfect for feeding a family, preparing meals for the week, or bringing a comforting dish to a potluck. For another great crowd-pleasing, budget-friendly meal, check out our recipe for Easy Slow Cooker Ham Bone Bean Soup.
The Smell of Nostalgia
Perhaps the most appealing aspect of this Crockpot Black Eyed Peas and Collard Greens recipe is the sheer sensory experience. As the slow cooker simmers for hours, the scent of smoked paprika, garlic, thyme, and smoky meat permeates your home. It’s the smell of tradition, warmth, and genuine comfort food, instantly transporting you back to cherished family gatherings.
Why You Should Make This Classic Southern Crockpot Dish Today
Beyond the simple fact that this dish is delicious, incorporating a recipe for Crockpot Black Eyed Peas and Collard Greens into your meal rotation offers numerous practical and traditional benefits. If you’ve only ever encountered mediocre, bitter collard greens, this recipe will change your perspective entirely, transforming the greens into something truly decadent.
Mastering the Soul Food Tradition
This dish is a cornerstone of Southern and African American culinary history. It is rooted in resourcefulness, transforming simple, hearty ingredients into deeply nourishing and flavorful fare. By mastering this preparation, especially utilizing the slow cooker for consistent results, you are connecting with a rich cultural heritage. Furthermore, embracing the New Year’s tradition ensures prosperity (from the green collards, symbolizing paper money) and good fortune (from the peas, symbolizing coins). Even if you don’t adhere to the superstition, it’s a fantastic, wholesome way to start the year.
Maximum Nutrition, Minimal Fuss
Collard greens are nutrient-dense powerhouses, packed with Vitamins K, A, and C, as well as essential fiber. Black eyed peas are phenomenal sources of plant-based protein, iron, and complex carbohydrates. By slow-cooking them together, you maximize their flavor without compromising their nutritional integrity. This recipe offers a wonderful balance of protein, healthy fats (from the smoked meat), and essential vitamins, making it a truly wholesome meal you can feel good about serving your family.
No Soaking Required!
One of the biggest pain points when cooking dried beans or peas is remembering to soak them overnight. Happily, the structure of black eyed peas which are technically a bean, but commonly referred to as a pea and the magic of the slow cooker mean you can skip the soaking process entirely. The extended, moist heat of the slow cooker ensures that the peas soften beautifully and evenly without pre-soaking, saving you planning time and effort. Just rinse, sort, and toss them in the pot!
Achieve the Perfect Pot Liquor
The broth, or “pot liquor,” in this dish is arguably as important as the peas and greens themselves. When you cook Crockpot Black Eyed Peas and Collard Greens, the broth becomes deeply concentrated with smoky fat, spices, and the slight vegetal earthiness of the greens. It is liquid gold, traditionally soaked up with cornbread. The slow cooker provides the ideal closed environment for this flavorful exchange to happen, trapping the moisture and allowing the flavors to deepen over many hours. This intensity of flavor cannot be rushed, and the crockpot handles the long simmer perfectly.
To truly complete this Southern feast, consider serving it alongside a sweet and savory baked side like our Jiffy Corn Casserole. The creamy sweetness offers a delightful contrast to the smoky, savory greens.
Ingredients and Necessary Utensils for Perfect Crockpot Black Eyed Peas and Collard Greens
The beauty of this recipe lies in its simplicity. You don’t need exotic ingredients, but sourcing quality smoked meat and ensuring your greens are properly prepared are essential steps for success. We’ll break down exactly what you need and why each component is vital for creating the best Crockpot Black Eyed Peas and Collard Greens.
The Core Ingredients: The Foundation of Flavor
This list is designed to feed approximately 8 people, making it perfect for family dinners or entertaining.
For the Peas and Greens:
- 1 pound dried black eyed peas: (Rinsed and sorted. No soaking needed.) These provide the creamy texture and foundation of the dish.
- 2 large bunches of collard greens (about 2 pounds): Thoroughly washed, stemmed, and coarsely chopped. The quantity looks intimidating, but they wilt down dramatically.
- 6 cups low-sodium chicken broth: (Or vegetable broth/water.) Broth adds complexity; low-sodium allows you to control the final salt level.
- 1 smoked ham hock: This is the traditional, fatty, smoky backbone of the dish, providing richness and depth.
- Alternative Option: 1 large smoked turkey leg or wing for a leaner flavor profile.
Aromatics and Seasoning: The Spice Profile
- 1 large yellow onion: Chopped. Onions dissolve into the pot liquor, thickening the sauce and adding sweetness.
- 4 cloves garlic: Minced. Garlic is essential for depth and aroma.
- 2 teaspoons smoked paprika: This enhances the smoky flavor of the ham hock, providing color and warmth.
- 1 teaspoon dried thyme: A classic herb pairing for Southern greens and beans.
- 1/2 teaspoon red pepper flakes: (Adjust to desired heat.) This provides a subtle, background warmth that balances the richness.
- 2 bay leaves: Essential for a subtle, savory depth; remember to remove these before serving!
- 1 tablespoon salt: (Start here, but adjust later depending on the saltiness of the broth and ham hock.)
- 1/2 teaspoon black pepper: Freshly ground is always best.
Sourcing and Preparing Key Ingredients
1. Selecting Your Greens (Collard Greens)
Collard greens are notoriously sandy or gritty. This step is non-negotiable: you must wash them repeatedly. Fill your sink or a very large basin with cold water and vigorously agitate the leaves, letting the sand fall to the bottom. Repeat this until no grit remains. Next, remove the thick center stem, which can be tough even after hours of cooking. Once stemmed, roll the leaves up tightly and chop them coarsely large pieces will shrink considerably in the slow cooker.
2. The Smoked Meat: Ham Hock vs. Turkey
The smoked meat provides the crucial flavor bomb for this recipe. A smoked ham hock delivers rich, unctuous fat, which is the traditional way to achieve incredibly silky, flavorful greens. If you are watching fat intake, a smoked turkey leg or wing is an excellent substitute, offering that deep, hickory flavor without excessive fat. Ensure whatever meat you choose is fully smoked, not just cured or seasoned.
For more visual inspiration and quick recipe guides, be sure to follow my recipe boards! Check out my Pinterest page for more comforting slow cooker meals!
Essential Tools and Utensils
To successfully execute this recipe for Crockpot Black Eyed Peas and Collard Greens, you’ll need the following kitchen tools:
- 6 to 7 Quart Slow Cooker (Crockpot): This capacity is necessary to accommodate the large volume of collard greens before they wilt. A smaller pot may overflow initially.
- Large Basin or Clean Sink: Necessary for the thorough washing and removal of grit from the collard greens.
- Colander or Fine Mesh Strainer: For rinsing the black eyed peas and draining the washed greens.
- Sharp Chef’s Knife and Cutting Board: For preparing the aromatics (onion, garlic) and chopping the greens.
- Tongs or Slotted Spoon: Essential for safely removing the hot ham hock once cooking is complete.
The ingredient and preparation phases are simple, but attention to detail especially the washing of the greens and the accurate measurement of spices will elevate your final bowl of Crockpot Black Eyed Peas and Collard Greens from good to truly exceptional.
Detailed Instructions: Mastering the Crockpot Black Eyed Peas and Collard Greens
Prep Time: 15 minutes
Cook Time: 6 to 8 hours (Low) or 3 to 4 hours (High)
Servings: 8
Step 1: Meticulous Preparation of Peas and Greens
Before any cooking begins, preparation is paramount. First, take the dried black eyed peas and spread them across a light-colored surface (like a clean cutting board). This allows you to easily spot and remove any small stones, debris, or damaged peas. Rinse the sorted peas thoroughly under cold running water. Remember, no pre-soaking is required for this slow cooker method!
Next, focus on the collard greens. As detailed above, thoroughly wash the collard greens several times. Remove the tough, fibrous center stems. Stack the leaves and roll them into a tight cigar shape before chopping them coarsely. Finally, chop your yellow onion and mince your garlic.
Step 2: Layering the Foundation in the Crockpot
The slow cooker works best when the flavor-infusing ingredients are placed on the bottom. Add the rinsed black eyed peas, chopped onion, and minced garlic into the slow cooker basin. Place the star flavor ingredient the smoked ham hock (or turkey meat) directly on top of the peas and aromatics. Placing the meat here ensures that its smoky fat and gelatinous collagen melt down into the base liquid, maximizing the flavor transfer throughout the cooking cycle.
Step 3: The Crucial Seasoning and Liquid Addition
Now is the time to build the flavor profile. Sprinkle the smoked paprika, dried thyme, red pepper flakes, initial tablespoon of salt, and black pepper directly over the ingredients already in the pot. Add the two bay leaves. Pour in the 6 cups of low-sodium chicken broth. Ensure the peas and meat are mostly submerged. The liquid level is vital; too little and the peas may cook unevenly; too much and the flavor will be diluted.
Step 4: Piling High: Adding the Greens
This step often looks overwhelming, but don’t fret. Carefully pile the large volume of chopped collard greens on top. They should sit mostly above the liquid and other ingredients. Do not stir at this stage! Trying to stir now will just make a mess and potentially scratch your slow cooker. It is perfectly normal if the crockpot lid does not fit securely or seems slightly ajar. The heat and steam will cause the collard greens to wilt rapidly, shrinking their volume dramatically within the first hour of cooking, allowing the lid to settle.
Step 5: The Slow Cooker Magic
Cover the slow cooker fully once the greens have started to wilt (or immediately if the lid fits). You have two options for cooking, depending on your schedule:
- LOW Setting: Cook for 6 to 8 hours. This is the optimal setting for achieving the creamiest peas and the most tender, flavorful greens.
- HIGH Setting: Cook for 3 to 4 hours. Use this if time is short, but monitor the liquid level to prevent scorching.
The dish is considered ready when the black eyed peas are fully tender and creamy, and the collard greens are deep green and very soft. A good check is to mash a pea easily against the side of the pot.
Step 6: Finishing Touches: Shredding the Meat and Adjusting Consistency
Once cooking is complete, turn off the slow cooker. Carefully use tongs or a slotted spoon to remove the ham hock (or turkey meat) and place it on a clean cutting board. Allow it to cool slightly so you can handle it. Discard the bone, skin, and any excess fat (though a little residual fat is welcome for flavor).
Shred the remaining meat and return the shredded, smoky meat to the slow cooker. Before serving, locate and remove and discard the two bay leaves.
Step 7: Final Seasoning and Serving
Stir the peas and greens well to combine the shredded meat and redistribute the creamy pot liquor. Taste the mixture. Because saltiness varies based on the smoked meat and the type of broth used, now is the time to adjust the seasoning. Add more salt, black pepper, or a pinch more red pepper flakes if desired.
Serve hot. Traditionally, Crockpot Black Eyed Peas and Collard Greens is served with fresh cornbread (perfect for soaking up that delicious pot liquor) and a dash of hot sauce or vinegar (such as cider vinegar or red wine vinegar) to cut through the richness. For a perfect pairing, consider serving this alongside a classic comfort food, like our creamy Crock-Pot Mac and Cheese.
Tips, Tricks, and Flavor Variations for Crockpot Black Eyed Peas and Collard Greens
While the basic recipe yields phenomenal results, there are several ways to customize this dish to fit dietary needs, flavor preferences, or simply to avoid common pitfalls associated with cooking greens and beans.
Customizing the Smoke and Spice
- For Deepening the Smoke (Without Meat): If you opt for the vegan or vegetarian version (see below), incorporate 1 teaspoon of liquid smoke along with the broth. You can also use smoked salt, or a tablespoon of good-quality smoked chipotle powder for heat and flavor.
- Boosting Savory Depth: A splash of Worcestershire sauce (ensure it’s vegetarian if needed) or soy sauce can add powerful umami flavor to the pot liquor. Add this during Step 3.
- Controlling Bitterness in Greens: Collard greens can sometimes taste slightly bitter, especially if they are very mature. The fat and salt from the ham hock usually mitigate this, but if you find the flavor too harsh upon tasting, stir in a pinch of sugar or a splash of white vinegar at the end (in Step 7). The acid and sugar balance out the bitter compounds.
Avoiding Common Mistakes
Mistake 1: Not Washing the Greens Properly
This is the biggest rookie mistake. Grit ruins the entire meal. Dedicate enough time to washing the greens until the water runs clear. A sandy bite is the fastest way to discourage people from enjoying your otherwise perfect Crockpot Black Eyed Peas and Collard Greens.
Mistake 2: Stirring Too Early
If you stir the greens when they are raw and piled high, you disrupt the cooking environment and may prevent the lid from settling properly. Wait at least 30 minutes, or until the volume has visibly reduced, before giving the pot a gentle stir to ensure everything is submerged.
Mistake 3: Over-Salting
Smoked ham hocks and store-bought broths contain significant sodium. Always start with the recommended 1 tablespoon of salt, but reserve the final major seasoning adjustment for Step 7. Taste the completed dish once the meat has been incorporated, as the long reduction process concentrates the salty flavors.
Dietary Variations: Vegan and Leaner Options
Vegan/Vegetarian Crockpot Black Eyed Peas and Collard Greens
It is entirely possible to create a spectacular meatless version of this dish. The key is replacing the smoky, fatty depth provided by the ham hock:
- Replace the Meat/Broth: Use vegetable broth instead of chicken broth. Replace the ham hock with 1 tablespoon of olive oil or vegan butter, 1 teaspoon of liquid smoke, and 2-3 sun-dried tomatoes (which add a deep, chewy umami element).
- Add Protein: For texture, consider stirring in a cup of chopped, sautéed mushrooms (like cremini or shiitake) during the last hour of cooking, or use firm smoked tofu cubes placed in the bottom with the peas.
Using Frozen Collard Greens
If you need to skip the labor-intensive washing process, you can use frozen collard greens. Use approximately 1.5 to 2 pounds of frozen greens. Since frozen greens are pre-chopped and often pre-blanched, you can stir them in with the broth in Step 3, as they won’t require the initial wilting time. Be aware that the texture may be slightly softer than freshly cooked greens.
Nutritional Values and Health Benefits of Black Eyed Peas and Collard Greens
This recipe for Crockpot Black Eyed Peas and Collard Greens is not only delicious comfort food but also a nutritional powerhouse. Both the legumes and the dark leafy greens offer impressive health benefits, making this a smart choice for your dinner table.
The Power of Black Eyed Peas
Black eyed peas are a type of cowpea and are categorized as legumes. They are exceptionally beneficial for health:
- High in Fiber: A serving of black eyed peas contains a massive amount of dietary fiber, crucial for digestive health, stabilizing blood sugar levels, and promoting a feeling of fullness.
- Excellent Source of Protein: They provide necessary plant-based protein, making them highly satiating.
- Micronutrient Rich: Black eyed peas are rich in folate (Vitamin B9), which is essential for cell growth and function, and iron, necessary for preventing anemia and supporting energy levels.
The Amazing Benefits of Collard Greens
Collard greens are frequently cited as one of the healthiest foods on the planet, belonging to the cruciferous vegetable family (alongside kale and broccoli).
- Vitamin K Powerhouse: Collards contain extremely high levels of Vitamin K, which is vital for bone health and blood clotting. A single serving can easily provide hundreds of percent of your daily recommended intake.
- Antioxidant Rich: They are loaded with powerful antioxidants, including Vitamin A and Vitamin C, which help combat oxidative stress and support the immune system.
- Low Calorie: Despite their nutrient density, collard greens are very low in calories, contributing bulk and satisfaction to the meal without adding unnecessary caloric load.
General Nutritional Breakdown (Approximate per serving, using Ham Hock)
While precise values vary greatly depending on the fat content of the ham hock and the amount of liquid consumed, here is an estimated breakdown for one serving (1/8th of the recipe):
| Nutritional Component | Approximate Value |
|---|---|
| Calories | ~300 – 350 kcal |
| Protein | ~20 – 25g |
| Fats | ~10 – 15g (Varies based on meat choice) |
| Carbohydrates | ~30 – 35g |
| Fiber | ~10 – 12g |
The combination of high fiber, substantial protein, and complex carbohydrates means this dish provides sustained energy and excellent nutritional support, making Crockpot Black Eyed Peas and Collard Greens a truly hearty and healthy comfort meal.
Frequently Asked Questions (FAQs) about Crockpot Black Eyed Peas and Collard Greens
Do I have to use a smoked ham hock in Crockpot Black Eyed Peas and Collard Greens?
While a smoked ham hock provides the most traditional and flavorful base, you do not have to use it. Excellent alternatives include smoked turkey legs or wings, bacon ends, or slab bacon. For a vegan preparation of Crockpot Black Eyed Peas and Collard Greens, substitute the meat with vegetable broth and a teaspoon of liquid smoke or smoked paprika for flavor depth.
How do I prevent my collard greens from tasting bitter when making Crockpot Black Eyed Peas and Collard Greens?
The primary methods for preventing bitterness are ensuring adequate fat (from the ham hock or oil) and utilizing sufficient seasoning. If the greens still taste slightly bitter upon tasting, simply stir in a splash of vinegar (like apple cider vinegar) or a pinch of sugar during the final serving step. This acidity and sweetness effectively counteract the bitterness.
Can I use different beans instead of black eyed peas in this Southern recipe?
Yes, you can substitute other sturdy beans, but cooking times may vary. Great Northern beans, kidney beans, or pinto beans are good substitutes, but they may require pre-soaking or a slightly longer cooking time in the crockpot compared to the quick-cooking black eyed peas. Be sure to check for tenderness before serving your variation of Crockpot Black Eyed Peas and Collard Greens.
What is “pot liquor” and how is it used when serving Crockpot Black Eyed Peas and Collard Greens?
Pot liquor is the flavorful broth created during the slow cooking process of the greens and peas, rich with nutrients from the collards and savory smoke from the meat. It is considered a delicacy in Southern cuisine. It is traditionally served alongside the greens and peas, often sopped up with pieces of cornbread, ensuring no flavor or nutrition is wasted.
Is it necessary to pre-soak the dried black eyed peas before using the slow cooker?
No, one of the great advantages of making Crockpot Black Eyed Peas and Collard Greens is that you can skip the soaking step entirely. The slow cooker provides sustained, gentle, moist heat over many hours, which naturally softens the peas. Simply rinse and sort them well before adding them to the pot with the broth.
Conclusion: The Comfort and Ease of Crockpot Black Eyed Peas and Collard Greens
This recipe for Crockpot Black Eyed Peas and Collard Greens is a testament to the power of slow cooking. It transforms simple, humble ingredients into a rich, complex meal brimming with history, nutrition, and soulful flavor. We’ve explored why this dish is a must-have from the minimal 15-minute prep time to the glorious aroma that fills your home during the long, slow simmer. By utilizing the crockpot, we eliminate the need for constant monitoring and achieve a tender, creamy texture in both the peas and the greens that is the hallmark of true Southern cooking.
Whether you are upholding a New Year’s tradition for luck and prosperity, or just looking for a filling, budget-friendly meal that tastes spectacular, this recipe delivers every time. Remember the key steps: thorough washing of the greens, placing the smoked meat at the bottom to maximize flavor transfer, and adjusting the seasoning only after the meat has been shredded back into the pot.
We encourage you to try this incredibly satisfying dish. Pair it with a slice of moist cornbread, a dash of fiery hot sauce, and perhaps another hearty favorite like our Easy Ham and Corn Chowder. If you make this Crockpot Black Eyed Peas and Collard Greens recipe, please share your thoughts and experiences in the comments below. Happy cooking, and may your pot liquor be rich and your greens be tender!
Prep Time: 15 minutes | Cook Time: 6 to 8 hours (Low) | Servings: 8
Crockpot Black Eyed Peas and Collard Greens
Equipment
- Slow Cooker (6-quart or larger)
- Cutting Board
Ingredients
For the Peas and Greens
- 1 pound dried black eyed peas rinsed and sorted, no soaking required
- 2 large bunches collard greens (about 2 pounds), washed thoroughly, stemmed, and coarsely chopped
- 6 cups low-sodium chicken broth (or vegetable broth/water)
- 1 smoked ham hock (or 1 large smoked turkey leg/wing for a leaner option)
Aromatics and Seasoning
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes adjust to desired heat
- 2 bay leaves
- 1 tablespoon salt (or to taste, depending on the saltiness of the broth and ham hock)
- 1/2 teaspoon black pepper
Instructions
Instructions
- Prepare the Ingredients: Rinse the dried black eyed peas and pick through them, removing any stones or debris. Thoroughly wash the collard greens several times to ensure all grit is removed; remove the tough center stems and chop the leaves coarsely. Chop the onion and mince the garlic.
- Layer the Crockpot: Place the rinsed black eyed peas, chopped onion, minced garlic, and the smoked ham hock (or turkey meat) into the slow cooker basin.
- Add Seasoning and Liquid: Sprinkle the smoked paprika, thyme, red pepper flakes, salt, and black pepper over the ingredients in the pot. Add the bay leaves. Pour in the 6 cups of chicken broth, ensuring the ingredients are mostly submerged.
- Add the Greens: Pile the chopped collard greens on top of the liquid and other ingredients. Do not stir at this stage. The crockpot lid may not fit perfectly at first, but the greens will quickly wilt down as they heat.
- Cook Slowly: Cover the slow cooker. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours. The dish is ready when the black eyed peas are tender and creamy, and the greens are very soft.
- Finish the Dish: Once cooked, carefully remove the ham hock (or turkey meat) from the slow cooker and place it on a cutting board. Discard the fat and bones. Shred the meat and return the shredded meat to the slow cooker. Remove and discard the two bay leaves.
- Adjust and Serve: Stir the peas and greens well. Taste the mixture and adjust salt and pepper if necessary. Serve hot, traditionally with cornbread and a splash of vinegar or hot sauce.
