Slow Cooker Black-Eyed Peas And Collard Greens Recipe

Cooking Directions

• STEP 1.Rinse the black-eyed peas and collard greens under cold water.
• STEP 2.In a slow cooker, combine the black-eyed peas, collard greens, onion, garlic, smoked ham hock, chicken broth, salt, and pepper.
• STEP 3.Cover and cook on low heat for 6-8 hours, or until the peas are tender.
• STEP 4.Remove the ham hock from the slow cooker and shred the meat. Discard the bone and fat.
• STEP 5.Return the shredded meat to the slow cooker and stir to combine.
• STEP 6.Taste and adjust the seasoning if needed.
• STEP 7.Serve the black-eyed peas and collard greens hot, with cornbread on the side.

Cooking Tips

• If you prefer a vegetarian version, you can omit the ham hock and use vegetable broth instead of chicken broth.
• For a spicier flavor, you can add a pinch of red pepper flakes or hot sauce to the slow cooker.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the black-eyed peas and collard greens in a saucepan over medium heat, stirring occasionally until heated through.
• Serve the dish as a main course with cornbread, or as a side dish with grilled meat or roasted chicken.