Black-Eyed Peas With Collard Greens Recipe (2024)

Writing in from heaven as I just died and went there after eating this dish. My first stab at not eating, but cooking both black-eyed peas and collards. When destemming the collards I got embroiled in worry that I got a very old plant, that the leaves would never wilt and become tender, but they did and beautifully, I thought the dill absolutely makes this; do not hesitate to use ample fresh--it infiltrates magically, but does not overwhelm. Add in decent quality feta, and you too may die.

The whole family loved this. Made it exactly as is except cooked on the stovetop the whole time. Also, rather than discard collard stems, I chopped them and added them to the onions and garlic when sautéing. Less waste and totally delicious.

Fantastic recipe to pair with blackened catfish. Pretty difficult to mess up. I have omitted tomato paste, dill etc without missing too much.

I prefer dried. YOu get a more robust broth.

I am confused. Are the beans dried or canned?

I was anxious to try this somewhat unusual recipe, but it was delicious! I didn't have a skillet with an ovenproof lid, so I just added the bean mixture to the skillet with the onions and kept them covered over med-low heat for about 25 minutes, at which point the texture was perfect. I also used dried dill rather than fresh, and since I find the flavor abrasive if overused, I only used a pinch. Great with kale as well as collards!

If dill isn't available, vinegar can be substituted. I grew up with vinegar served as a side condiment to all cooked greens, even on cooked cabbage. Adding feta cheese would also add the same tart taste to the dish. I found this dish not as tasty as I was hoping it would be. On the next serving, I added butter and vinegar, which brought a sharp tasty taste I was wanting. But I do like eating beans and cooked greens together.

Cannellini beans (aka white kidney beans) make a fine substitute. Eden organic canned beans are a nice unsalted option. This was a savory and very satisfying dish. Using unsalted beans allows for more Greek feta cheese, and finishing with a good drizzle of olive oil (always extra virgin), is the Greek island way.

This is fantastic. Very, very flavorful, especially with the lemon and feta. Look for really good feta, like barrel feta, from a deli, rather than the dry, salty grocery store feta.

Wow--I can't believe how delicious this recipe is. I happily ate leftovers (which got better each day) for almost a week. The fresh dill is critical. I accidentally left it out the second time I made this recipe and it was so bland. When I realized my mistake, I added in the dill, and the dish just came alive. So good!

I loved this! I made it for a bunch of 30-year olds who went through it in a flash.

I made this dish for our New Year's Day good luck dinner, and it was fantastic. Without the use of any ham or sausage or chicken stock, it made for a healthier meatless version of this classic. The dill was a subtle and surprisingly delicious addition. My beans broke down much more than in the above photograph, however it just made the dish creamier and even better. I served it with pork tenderloin and buttermilk cornmeal muffins. Raging success. Definitely found my NYD go to recipe.

I had to substitute kale because collards (which are my favorite green) were not available. It still came out great. I cooked it all on the stovetop, and did the first step in a pressure cooker (beans were very soft after 5 minutes at high). Also, I tend to prefer mine on the drier side, so used very little of the reserved broth. If you like Greek food, you'll love this. This is a great main dish with a little pita bread and simple tomato salad.

It would have been helpful to more explicit at the end of step 1: "Drain through a strainer set over a bowl" AND save cooking liquid. Also, why do you need two pots?Why do you need to discard the first round of cooking liquid in step 1, can't you just add onion and garlic to existing water and simmer?

Cooked this dish as a stir fry. Cooked my black eyed peas with butternut squash, and bok Choy. For a sauce I combined garlic, ginger, soy sauce, broth, and sherry. Absolutely delightful.

I’ve made this twice, following the recipe exactly, except for cooking on the stove, rather than in the oven. The second time, I substituted curly kale because I didn’t have collards. Both times, it was delicious.

Very good. I didn't expect the dish to be as flavorful as it was.

We had a can of hoppin' john and a can of collard greens. Using this recipe as a guideline, I drained them a bit and then added half a sauteed onion, some garlic bits, two slices of chopped, precooked bacon, and some feta. We served it on toast and everyone loved it. Hopefully next time I'll have some dill available.

Recently moved to the south. . This recipe fulfills New year's day tradition of having black eyed peas, collard greens and corn muffins for prosperity in the new year. We were pleasantly surprised at how tasty it was. follow the recipe and it will be delicious.

So good, so easy. I totally forgot to add the dill. Oh well, next time. Feta is creamy. I did add a little pepper vinegar at the table. This was a nice twist on greens and black eyed peas.

I cooked it on the stove as suggested and used the whole collards, stems and all. It was delicious!

As a Louisiana native and a hard core collards lover, I heartily applaud this recipe! It was beautifully adaptable, as I did not have time to prepare black eyed peas, so I added 1/2 can of great northern beans before placing the Dutch oven in the oven. Delicious!!

Made this and it came out nicely. Not my grandmother’s collard greens but that is a good thing to me. Full of flavor and the beans cook nicely with the greens. I used less collards since my family are not huge fans and I actually think it was the perfect ratio in the end with a side of cheese grits.

Excellent. Didn't add the dill but they were very flavorful without it. Otherwise cooked as recommended

We made these for our New Years dinner. It was a solid hit. Changes: we used both collards and mustards as that is what we had to use up. We destemmed them and then chopped up the stems and added it when sautéing the onion - they melted into the rest of the cooking wonderfully. We topped with lemon juice and feta and the piquancy was just right. Second helping got some chili flakes which took it in another lovely direction. We will make them again.

The reason for draining off the cooking liquid in the first round is to minimize the amount of sugars (oligosaccharides) that cause gas in humans.The current thinking is that most of these sugars are extracted in the first few minutes of cooking so doing a quick cook and drain will make the end of the meal less flatulent. :)

This is a true five-star recipe. Platelicker and a major hit. Served with brown rice with olive oil and fresh dill on top, alongside honey-glazed carrots. Phenomenal!

My mother was visiting and I had invited a guest for lunch. She was concerned that I wanted to make something that I had never made before for company. Our guest was vegetarian. Black-eyed peas and collard greens are my absolute favorite, so I was pretty sure it could not go too wrong. The recipe looked yummy, the feedback was positive and the notes were very helpful. I ended up using canned black-eyed peas and diced tomatoes. It was absolutely delicious! Even my mother was impressed!

This was fabulous! I used one can (15.8 oz) of black eyed peas since I could find raw beans in my area. I also substituted a can of diced tomatoes in place of the paste. I cooked the garlic and onion together and added the canned peas after I wilted the greens so they didn't get too mushy. It came out wonderfully 😊