Slow Cooker Black-Eyed Peas And Collard Greens Recipe

Recipe By Slurrp

Slow Cooker Black-Eyed Peas and Collard Greens is a Southern-inspired dish that is packed with flavor and nutrition. This hearty and comforting dish combines black-eyed peas, collard greens, onions, garlic, and smoked ham hock. The slow cooker method allows the flavors to meld together, resulting in a delicious and tender dish. It can be served as a main course or as a side dish, and is traditionally enjoyed on New Year's Day for good luck and prosperity.

4.3
26 Rating -
Rate
Non Vegdiet
8hr 20minstotal
20minsPrep
8hr Cook
8hr 20m.total
20m.Prep
8hr Cook
Slow Cooker Black-Eyed Peas And Collard Greens
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Ingredients for Slow Cooker Black-Eyed Peas And Collard Greens Recipe

  • 0.17 pound Dried Black Eyed Peas
  • 0.17 bunch Collard Greens, Stems Removed And Leaves Chopped
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 Smoked Ham Hock
  • 0.67 cup Chicken Broth
  • 0.17 teaspoon Salt
  • 0.08 teaspoon Black Pepper

Directions: Slow Cooker Black-eyed Peas And Collard Greens Recipe

Cooking Directions

  • STEP 1.Rinse the black-eyed peas and collard greens under cold water.
  • STEP 2.In a slow cooker, combine the black-eyed peas, collard greens, onion, garlic, smoked ham hock, chicken broth, salt, and pepper.
  • STEP 3.Cover and cook on low heat for 6-8 hours, or until the peas are tender.
  • STEP 4.Remove the ham hock from the slow cooker and shred the meat. Discard the bone and fat.
  • STEP 5.Return the shredded meat to the slow cooker and stir to combine.
  • STEP 6.Taste and adjust the seasoning if needed.
  • STEP 7.Serve the black-eyed peas and collard greens hot, with cornbread on the side.

Cooking Tips

  • If you prefer a vegetarian version, you can omit the ham hock and use vegetable broth instead of chicken broth.
  • For a spicier flavor, you can add a pinch of red pepper flakes or hot sauce to the slow cooker.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the black-eyed peas and collard greens in a saucepan over medium heat, stirring occasionally until heated through.
  • Serve the dish as a main course with cornbread, or as a side dish with grilled meat or roasted chicken.
Nutrition
value
346
calories per serving
16 g Fat30 g Protein18 g Carbs12 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    30g
  • Carbs
    18g
  • Fiber
    12g

MacroNutrients

  • Carbs
    18g
  • Protein
    30g
  • Fiber
    12g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    324mg
  • Iron
    8mg
  • Vitamin A
    530mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    165mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    100mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    149mg
  • Manganese
    3mg
  • Phosphorus
    332mg
  • Selenium
    25mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp