If you're looking for a way to start the new year with a bang, you might want to try this black-eyed peas with collard greens and ham hock recipe. This dish is not only tasty, but also lucky. According to folklore, eating black-eyed peas on New Year's Day symbolizes coins, collard greens symbolize bills, and ham hock symbolizes wealth and abundance. Whether you believe in this superstition or not, you'll surely enjoy this satisfying and comforting dish.
One of the best things about this recipe is that it's very budget friendly and freezes well. You can make a large batch of it with dried beans, which are cheaper and more nutritious than canned ones, and a few other ingredients that you probably already have in your pantry. You can freeze the leftovers in individual portions and reheat them whenever you need a quick and easy meal.
Substitutions & Customizations
- To make it vegetarian, just omit the ham hock. You can also add some smoked tofu or tempeh for extra protein and flavor.
- To make it with canned beans, you can use four 15-ounce cans of black-eyed peas, drained and rinsed. You can reduce the water to 3 cups and the cooking time to 1 hour, or until the ham hock is tender.
Storing & Reheating Leftovers
This recipe makes enough for 12 servings, so you might have some leftovers. You can store them in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, you can microwave them in a microwave-safe bowl, stirring occasionally, until hot. Or, you can transfer them to a pot and heat them over medium-low heat, stirring occasionally, until hot. You might need to add some water or broth to thin out the stew if it's too thick.
Black Eyed Peas and Collard Greens
- 1 pound of dried black-eyed peas
- 2 tbsp of neutral oil
- 1 onion, chopped
- 2 celery stalks, thinly sliced
- 2 garlic cloves, minced
- 1 large ham hock, about 2 pounds
- 5 cups vegetable stock (store bought or homemade)
- 1 bay leaf
- 1 tsp of smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 bunch of collard greens, stems removed and chopped
- 1 tbsp apple cider vinegar
- Hot sauce (optional)
- The night before, place the dried beans in a large container filled with cold water at a ratio of 3 parts water to 1 part beans. Place in the fridge to soak overnight.
- To begin cooking the dish, drain and rinse the beans with fresh water, then drain again. Set aside.
- In a large pot, heat the oil over medium heat. Sauté the onions until soft, about 5 minutes. Add in the garlic and celery and continue cooking for 1 minute.
- Add in the black-eyed peas, ham hock, stock, bay leaf, smoked paprika, cayenne (if using) salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for about an hour and a half, or until the peas are tender and the ham is falling off the bone.
- Remove the ham hock from the pot and let it cool slightly. Shred the meat and discard the bone and fat.
- Lightly mash some of the beans against the side of the pot with a spoon to thicken the remaining broth. Add the shredded ham back into the pot with the beans.
- Add the collard greens and vinegar to the pot and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 - 30 minutes, or until the greens are wilted and tender.
- Season with more salt, pepper, and hot sauce if desired. Enjoy with cornbread or rice.
