Skillet Black-Eyed Peas with Smoked Ham and Collard Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty skillet dish combining tender black-eyed peas, smoky ham, and earthy collard greens for a classic Southern comfort meal. This american southern-inspired vegetarian ready in about 65 minutes pairs dried black-eyed peas, water, (about 8 oz) smoked ham hock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 55 min Serves 4 American Southern cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried black-eyed peas and place in a large pot with 4 cups water and 1 smoked ham hock. Bring to a boil, reduce to a simmer, and cook uncovered for 45 minutes until peas are tender.
  2. Step 2: While peas cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 1 bunch chopped collard greens to the skillet, sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes, and sauté for 8-10 minutes until greens are wilted and tender.
  4. Step 4: Remove the ham hock from the peas, shred any meat, and return the meat to the pot. Stir in the sautéed collard greens. Adjust seasoning with an additional 1/2 tsp salt and 1/2 tsp black pepper if needed.
  5. Step 5: Serve warm as a side dish or over rice for a filling meal.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Skillet Black-Eyed Peas with Smoked Ham and Collard Greens take to make?

Total time is about 65 minutes (10 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Skillet Black-Eyed Peas with Smoked Ham and Collard Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black-eyed peas from drying out.

Can I substitute ingredients in Skillet Black-Eyed Peas with Smoked Ham and Collard Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Skillet Black-Eyed Peas with Smoked Ham and Collard Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Skillet Black-Eyed Peas with Smoked Ham and Collard Greens?

American Southern vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes