Black-Eyed Peas and Collard Greens with Ham

Black-Eyed Peas and Collard Greens with Ham

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28th December, 2025

Black-Eyed Peas with Ham

Featuring Cajun Legacy Seasonings – Creole Heat

Difficulty: Intermediate
Prep Time: 15 minutes (plus soak)
Cook Time: Varies by method
Yield: 6–8 servings

Slow-simmered Southern comfort with bold Louisiana flavor. Creole Heat brings savory depth and balanced warmth that builds beautifully whether cooked low and slow or under pressure.

Ingredients

  • 1 (2 lb) ham hock

  • 6 cups low-sodium chicken broth

  • 1 bay leaf

  • 1½–2 tsp Cajun Legacy Creole Heat (to taste)

  • 6 slices bacon, diced

  • 1 onion, diced

  • 2 ribs celery, diced

  • 2 carrots, diced

  • 2 cloves garlic, minced

  • 1 lb dried black-eyed peas, soaked overnight

  • 1 (14½ oz) can diced tomatoes

  • 1 bunch collard greens, chopped

  • Green onions, sliced (garnish)

Step 1 – Soak the Peas (All Methods)

Rinse black-eyed peas and remove debris. Cover with water and soak 8 hours or overnight. Drain and rinse.

🔥 Cooking Methods

OPTION 1: Slow Cooker / Stovetop (Classic Method)

Step 2 – Build the Broth

In a large pot or Dutch oven, combine:

  • Ham hock

  • Chicken broth

  • Bay leaf

  • Creole Heat

Bring to a boil, then reduce to a low simmer. Cover and cook 60–80 minutes.

Step 3 – Sauté the Flavor Base

In a skillet over medium heat:

  1. Cook bacon until crisp. Remove and set aside.

  2. In the bacon grease, sauté onion, celery, carrots, and garlic until slightly tender.

Step 4 – Simmer the Peas

Add sautéed vegetables and soaked black-eyed peas to the pot.
Simmer 45–65 minutes, stirring occasionally and skimming foam if needed.

Step 5 – Finish the Dish

  1. Remove ham hock, shred meat, discard bone/skin.

  2. Return shredded ham to pot along with:

    • Cooked bacon

    • Collard greens

  3. Simmer uncovered 10–15 minutes, until greens are tender and broth thickens slightly.

  4. Remove bay leaf and adjust Creole Heat if desired.

OPTION 2: Instant Pot (Pressure Cooker)

Step 2 – Sauté

  1. Set Instant Pot to Sauté (Normal).

  2. Cook bacon until crisp. Remove and set aside, leaving 1–2 Tbsp bacon fat.

  3. Add onion, celery, carrots, and garlic. Sauté 3–4 minutes.

  4. Press Cancel.

Step 3 – Pressure Build

Add to the pot:

  • Ham hock

  • Chicken broth

  • Bay leaf

  • Creole Heat

  • Soaked black-eyed peas

  • Diced tomatoes

Stir well, scraping the bottom to avoid burn notice.

Step 4 – Pressure Cook

  • Secure lid, valve to Sealing

  • High Pressure – 30 minutes

  • Natural Release – 15 minutes, then quick-release remaining pressure

Step 5 – Finish the Dish

  1. Remove ham hock, shred meat, discard bone/skin.

  2. Return meat to pot with:

    • Cooked bacon

    • Collard greens

  3. Select Sauté (Low) and simmer 5–10 minutes until greens are tender.

  4. Remove bay leaf and adjust seasoning.

Serve & Enjoy

Garnish with sliced green onions. Serve with cornbread or over steamed rice.

Pro Tips

  • Salt Control: Creole Heat provides flavor without oversalting; ham and bacon do the rest.

  • Thicker Texture: Mash a small portion of peas before serving.

  • No-Soak Option (Instant Pot): Cook 40 minutes, natural release 20 minutes.


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