Smokin Hot Black Eyed Peas and Collards

Total Time
Prep 10 mins
Cook 20 mins

DH and I made this winner from the website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Creole Boiled Rice for authenticity.

Ingredients Nutrition


  1. In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
  2. Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
  3. Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.
Most Helpful

Most excellent blend of flavours! Not too hot, with a nice smokey flavour. I used hot smoked spanish paprika and tabasco sauce. Thanks for sharing :)<br/>Made for ZWT 9 / Cajun Cooking for The Apron String Travelers

Mia in Germany July 16, 2013

Wow, very tasty! And we are not fans of collard greens, but in this dish I decided I like them better than slimy cooked spinach in a similar recipe. The collards retain some texture in this recipe, without being tough. And you don't taste them, you taste smokey fiery tomato sauce! Very good! I halved it for the 2 of us, and although I served it as main dish, it probably makes a better side dish unless you're not very hungry.

J-Lynn August 09, 2013

I scaled the recipe down using black eyed peas I cooked this morning. Lovely flavors. Thanks! Made for ZWT#9 by team Hot Stuff!

Sharon123 July 18, 2013