Crock Pot Black Eyed Peas and Collard Greens are the ultimate Southern comfort food! Tender greens, salty ham, and spicy jalapenos make the absolute best slow cooker meal.
Crock Pot Black Eyed Peas with Collard Greens
For a delicious bowl that will warm your soul, look no further! These Crock Pot Black Eyed Peas and Collard Greens has the perfect blend of textures. It’s super easy to make and can be meal prepped ahead of time.
This recipe calls for sautéing and slow cooking. You could complete the sauteing step the night before, store it in the fridge, then just toss it in and turn it on before you leave for work in the morning! If you have a multi-purpose cooker (such as an Instant Pot that has both sauté and slow cooking functions), you can do this all in one pot.
Ingredients for Crock Pot Collard Greens
As always, here is quick run through of the ingredients you will need for Black Eyed Peas and Collard Greens. For the complete recipe, just keep scrolling.
- Collard greens – Chopped. Try to get these as fresh as possible for the best taste and texture.
- Olive oil – I used extra virgin olive oil for the higher smoke point.
- Garlic, Onion, Jalapenos – Mince the onion and chop the onion and jalapenos. You could also add some pepperoncini if you’d like to add a little extra kick.
- Canned goods – Tomatoes with green chilis (called RoTel here) and Black Eyed Peas
- Ham – Sliced or shredded will work in this recipe. You could replace the ham with other meats as well, like bacon, smoked sausage, Canadian bacon, etc.
- Chicken broth – I like the chicken flavor best with the ham, but vegetable broth would likely add a great flavor as well.
- Salt and pepper to taste
How to Make Collard Greens and Black Eyed Peas
This recipe requires a little bit of sautéing on the stove before cooking in the slow cooker, but it’s definitely worth it! You could also use a multi-purpose cooker (like an Instant Pot that has both sauté and slow cook functions), then you would avoid having to transfer the soup.
Sauté the greens, garlic, and onion
Take a large, deep skillet and heat it to medium. Add olive oil, and then toss in the onion and garlic. Sauté only until garlic is fragrant. Be very careful as garlic can burn very quickly.
Cook collard greens
Once garlic is fragrant, add the sliced leaves to the skillet. You might not have room to add all of them at once, so simply add a few handfuls at a time and stir until all the greens have wilted.
Simmer and transfer to slow cooker
Add the rest of the ingredients, then cook until the broth begins to simmer. Pour the mixture into the slow cooker for the final step. Cook on low for at least 4 hours, but feel free to go a while longer. The longer they cook, the more tender the collard greens become.
The absolute best side dish for this recipe is Cheesy Cornbread. For a little sweetness to counteract the jalapenos, try these Sweet Potato and White Cheddar Corn Muffins. If you like things spicier, you’ll love this Jalapeno Cornbread!
These peas and collards should be stored in an airtight container in the fridge up to 4 days.
This dish can be frozen in an airtight bag or container up to 6 months. The collard greens to begin to change texture, however, so it’s best to eat it within 3 months.
Simply microwave these Black Eyed Peas and Collard Greens in 30-second bursts, stirring in between, until warmed all the way through.
If you like Crock Pot Black Eyed Peas and Collard Greens, you’ll love these recipes
- Cabbage and Black Eyed Pea Soup – This one cooks in the slow cooker, so it’s perfect for a busy weeknight.
- One Pan Pork Chops and Rice – This could even be added to these crock pot black eyed peas and collard greens if you need to stretch it to feed more people!
- Collard Greens and Black Eyed Pea Soup – This soup is comforting, filling, and great for leftovers!
- The BEST Instant Pot Collard Greens – You’ll want to enjoy this side dish all year long! Salty bacon and tender greens just can’t be beat.
- 40+ Recipes for New Year’s Day Food
FAQs about Crock Pot Black Eyed Peas
I chose ham for this dish, but bacon or Canadian ham would be great, too. Throw in a ham bone for an especially tasty meal.
You could easily add a can of peas and carrots to add more nutrition and feed another person. Serve with cornbread (several recipes linked in post). A side of roasted sweet potatoes would also add a wonderful slightly-sweet contrast to the earthy flavor of the collards and peas.
Crock Pot Black Eyed Peas and Collard Greens
- 1 bunch collard greens
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 small onion minced
- 2 jalapeños seeded and finely chopped
- 1 10 ounce can tomatoes with green chiles, undrained
- 1 15 ounce can black eyed peas, drained
- 2 cups chicken broth
- 1 cup sliced or shredded ham
- salt and pepper to taste
- Heat a large deep skillet to medium heat and add the olive oil, garlic and onion. Sauté until garlic is fragrant, add the sliced collard green leaves (you may need to add a handful at a time until they cook down as not to overcrowd your pan)
- Cook greens, stirring occasionally until they are wilted.
- Add the remaining ingredients and cook until the broth begins to simmer.
- Transfer to a slow cooker and cook on low for at least 4 hours. The greens can be cooked longer than 4 hours- I tend to think greens taste better the longer they cook.