Black-Eyed Peas and Greens




Black-Eyed Peas and Greens
  • 4 slices smoked bacon
  • 1 c. chopped onion
  • 4 c. chicken broth
  • 4 c. water
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. red pepper flakes, (or to taste)
  • 2 lb. frozen black-eyed peas, thawed
  • 1½ lb. fresh turnip greens, cleaned, trimmed and coarsely chopped
  • 2 tbsp. pepper vinegar plus extra for serving, if desired.
  1. Cook bacon in Dutch oven until crisp. Remove bacon, reserving drippings in pan. Crumble bacon and set aside.
  2. Add onion to drippings and sauté for 4 minutes, stirring occasionally. Stir in broth, water, salt, black pepper, red pepper flakes, black-eyed peas, and turnip greens; bring to a boil.
  3. At this point you can transfer everything to a crock-pot and cook on low 4 to 6 hours or reduce heat and simmer for about 1½ hours or until the peas are tender, stirring occasionally.
  4. Stir in vinegar.
  5. Serve with extra pepper vinegar, if desired.


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2 thoughts on “Black-Eyed Peas and Greens

  1. I am planning on trying this recipe. Paul says he does not like greens of any kind, but I think he will like this. And the beer macaroni and cheese…oh my gosh my mouth watered when I read the post. I hope you all had a great Christmas!!!

    • I can’t remember if I mentioned in my post, but Wes loves the Black-Eyed Peas and Greens and has never liked greens in his life! The beer mac and cheese and the peas and greens are really good together! Hope y’all enjoy and please let me know if Paul likes it. Had a great Christmas…hope you did too. Happy New Year! Wish we were going to be at the Chart House again!!

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