Mimi's Black-Eyed Peas & Collard Greens
Serves: large pots of greens & peas!
Welcome the New Year & some prosperity with a warm and delicious Southern plate of Black-Eyed Peas & Collard Greens! This traditional duo of sides promises to be likable & a little lucky!
What to get:
Southern Black-Eyed Peas:
  • 1 bag (16 oz) dried black-eyed peas
  • ~4 cups water (enough to cover and fill medium pot)
  • salt (few pinches to season)
  • 2 slices salted pork or bacon
Southern Collard Greens:
  • 1 bag (16 oz) fresh collard greens (already triple washed and cut)
  • 2 slices salted pork or bacon
  • few pinches salt to season water
  • water to fill large pot and cover greens.
  • Butter for topping, to taste (greens and peas)
  • Hot pepper juice (from jar) as desired for greens.
What to do:
Black-Eyed Peas:
  1. Soak dried beans in cold water in a bowl overnight, cover.
  2. Drain soaking liquid & add beans to medium pot for stove.
  3. Cover beans with approximately 4 cups water (or enough to cover over top of beans).
  4. Add slices of salt pork or bacon, and salt to taste.
  5. Bring beans to a boil, then reduce pot to medium-low & simmer until tender (for at least 1 hr or on very low for several)
  6. Serve warm with butter and seasoning to taste, draining any liquid.
Collard Greens:
  1. If using packaged, pre-washed and trimmed greens you can put directly into pot with water.
  2. If using fresh, whole & unwashed greens, you will have to rinse in shallow sink full of water, several times to remove the grit & sand, draining and chopping into smaller, bite-size pieces.
  3. Add cleaned & trimmed greens to pot, cover with ample water, add salt & salted pork/bacon slices, and bring to a boil.
  4. Once at low boil, reduce and simmer, and cover leaving a crack to vent.
  5. Simmer on low for at least one hour or for several on very low.
  6. Greens will be wilted.
  7. Serve warm with salt & pepper to taste, butter and or hot pepper juice, which has vinegar.
This is a Southern classic that is very easy, and can just simmer on the stove. The black eyed peas just need to be soaked overnight if they are dried and the greens are easy if pre-washed. If using non-packaged greens, make sure to wash 4-5 times in a sink of cold water, shaking greens and rinsing to remove all grit & sand. They will need to be trimmed and cut as well.
I like to top my peas with a little butter & salt. For my greens, I like a little splash of red wine vinegar and salt & pepper. Traditionally some people spice it up with the juice from jarred hot peppers that are packed, as well with vinegar.
Recipe by the dinnervine at http://www.dinnervine.com/2013/01/black-eyed-peas-and-collard-greens/