Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Recipe is from Smithfield.

Ingredients Nutrition


  1. In a large stock pot heat olive oil. Saute onions, garlic, ham base, hot sauce, thyme and oregano until onions are translucent.
  2. Add drained black eyed peas, vegetable stock, water and chopped ham. Simmer until peas are tender, approximately 40 to 50 minutes.
  3. Add collards and simmer an additional 20 to 30 minutes. Pepper to taste. Serve hot.