Servings: 6
Calories: 445kcal
Equipment
- 2 Large saucepans with lids
Ingredients
Ingredients for the black-eyed peas and collard greens
- 1 pound black-eyed peas dried
- 6 cups chicken stock vegan or vegetarian: use vegetable stock
- 1 tablespoon vegetable oil
- 1 cup red onion diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon thyme dried
- 2 teaspoons chicken bouillon vegan or vegetarian: use Creole seasoning
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 cup collard greens finely chopped, fresh, frozen, or pre-cooked
Ingredients for the rice
- 2 cups white rice
- 2 cups chicken stock vegan or vegetarian: use vegetable stock
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Soak the black-eyed peas in a bowl of water for at least 2 hours or overnight.
- In a large, heavy saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté until the onions become translucent, about 5 minutes.
- Next, incorporate the chicken stock, bay leaf, paprika, red pepper flakes, thyme, chicken bouillon, salt, pepper, and collard greens.
- Drain the soaked black-eyed peas, then add them to the pot with the sautéed onion and garlic, stirring to combine.
- Bring the mixture to a boil.
- Once boiling, cover the pot, reduce the heat to low, and simmer for 1 hour.
- After 1 hour, uncover the pot and continue to cook for an additional 30 minutes, until the peas are tender.
- While the peas are cooking, prepare the rice by bringing the rice, chicken stock, salt, and pepper to a boil in a saucepan over medium heat.
- Reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender.
- When the peas and greens are finished, remove the bay leaf, serve them over warm rice right away, and enjoy!
Video
Nutrition
Calories: 445kcal | Carbohydrates: 80g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 1443mg | Potassium: 689mg | Fiber: 7g | Sugar: 9g | Vitamin A: 523IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 3mg
❤️ Why trust this recipe?
Created + tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that don’t sacrifice flavor or legacy. No AI-generated instructions — measurements, timing, and techniques are written, cooked, and verified by Shaunda. Make-it-your-way guidance included, so you can cook confidently with the tools you have.
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