1/2 cup finely diced celery ((from about 1 large stalk))
3/4 cup finely diced green bell pepper ((from about 1/2 medium pepper))
1 cup finely diced yellow onion ((from about 1/2 medium onion))
1 large jalapeno pepper, (seeded and finely diced)
2 teaspoons kosher salt, (plus more to taste)
1 teaspoon freshly ground black pepper, (plus more to taste)
12 ounces diced, smoked, and fully cooked ham
24 ounces pre-soaked black-eyed peas (*see note)
1½ cups low-sodium chicken broth
2 cups packed and thinly sliced collard greens
2 tablespoons apple cider vinegar
2 teaspoons cajun seasoning
2 green onions, (thinly sliced, for serving)
cooked rice, (for serving)
Steps
Heat the oil in a Dutch oven or large pot set over medium heat. When the oil is shimmering, add the garlic, celery, bell peppers, onions, jalapeno, salt, pepper, and ham and cook, stirring often, until the onions are tender, about 7 minutes.
Add the black-eyed peas, chicken broth, apple cider vinegar, and cajun seasoning and stir to combine. Bring to a boil, then reduce heat so that it is lightly simmering.
Add the collard greens to the pot and stir to incorporate.
Cover and cook, simmering, until the black-peas are tender, about 45 minutes.
Taste and add more salt and pepper, if desired.
Garnish with sliced green onions and serve as is or over cooked rice.
Nutitrion
Serving Size: 1 serving
Calories: 265 kcal
Carbohydrates: 30 g
Protein: 21 g
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 27 mg
Sodium: 1498 mg
Sugar: 6 g
Unsaturated Fat: 6 g
Reviews
Kevin Bell on 2026-01-02 (5 stars): This is ridiculously good. The flavors are amazing. For those of us who have been having this dish for decades, we know it’s not all created equal. This is the version I’ll have from here out. Kudos!
Kelly on 2026-01-02 (5 stars): This was delicious! I *mostly* followed the recipe. Changes: didn’t pre-soak the peas, so just used 8 oz dried that I cooked in the broth — increased to 3 cups. I made my own Cajun seasoning and ended up using 3 tsp, so it was a bit spicy. I added 2 links of chicken andouille sausage. I also added kale rather than collards. I know not traditional, but…it was delicious!
Cynthia on 2026-01-01 (5 stars): I’m not a great cook and these are amazing. Full of flavor. I used leftover honey baked ham that I froze from Thanksgiving and it is SO good.
Melissa on 2025-12-31 (5 stars): The best New Year’s Day dish, make it every year!
Melanie on 2025-12-29 (5 stars): I have made this without fail every New Year’s Day for the past 3 years - it is SO GOOD. Perfect level of spicy and the warmest comfort food that hit the spot in the new year.
Alexis on 2025-02-09 (5 stars): Made these on New Years and they were really good! I have made other recipes that I have really liked, as well, but this recipe now tops my list. I used black-eyed peas from a carton that I got at Trader Joes and they worked well.
Nicole F on 2025-01-02 (5 stars): This was amazing! First time making it and eating it, but made this for a family who are familiar. They loved it. We thought we were going to have leftovers, but we were wrong. Saving this recipe!
Chelsey Warrington on 2025-01-01 (5 stars): The most amazing southern black-eyes pea recipe! Cooked these for New Years Day and YUM! Can’t wait to have them again soon.
