Southern Hoppin' Johns Black-Eyed Peas and Collared Greens

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and lower in calories, while canned beans are budget-friendly.

cooked ham or bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage can be more affordable.

Soak dry black-eyed peas overnight or cook for a couple of minutes and let sit for about an hour and a half.

In a skillet, heat bacon grease and sauté 1 whole onion, 1/2 green bell pepper, celery, and 2 cloves of garlic until softened.

Pour in about 6 cups of water into the pot.

Slice pork hocks and add them to the water for flavor.

Drain and rinse the black-eyed peas, checking for dirt or insects, then add them to the pot.

Add the sautéed vegetables to the pot with the black-eyed peas and pork hocks.

Add 4 beef bouillon cubes, some bacon, and a little ham to the pot.

Season with salt and black pepper to taste.

Bring to a boil, then reduce heat and let simmer for about 1 to 1.5 hours until the peas are tender.

For collard greens, wash and tear the leaves into bite-sized pieces, removing the stems.

In a separate pot, add about 6 cups of water and 4 bouillon cubes for the collard greens.

Add the torn collard greens to the pot along with sliced pork hocks, cooked bacon, and ham.

Season with salt and pepper, and add more water if necessary to cover the greens.

Cook the collard greens for about an hour, checking periodically to ensure they don't boil over.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary