This hearty dish combines the earthy richness of blackeye peas, smoky sausage, and tender collard greens for a flavorful and comforting meal. With the tangy kick of apple cider vinegar and the spicy-sweet flavor of Rotel tomatoes, this one-pot wonder is perfect for New Year’s traditions, Sunday suppers, or whenever you’re craving a taste of the South.

Why You’ll Love This Recipe

• Hearty and Nutritious: Packed with protein, fiber, and nutrients, this dish is as wholesome as it is satisfying.
• Bursting with Flavor: Garlic, Rotel tomatoes, and vinegar add layers of flavor to the smoky sausage and earthy greens.
• One-Pot Wonder: Everything cooks together, making this an easy meal to prepare and clean up.
• Perfect for Any Occasion: A comforting dish for chilly nights, holiday meals, or casual gatherings.

Ingredients

• 1 lb dry blackeye peas: Soaked for a few hours to soften.
• 4 bunches collard greens: Washed, trimmed, and roughly chopped.
• 2 lbs pork sausage links: Cooked in a skillet and added to the pot.
• 2 small cartons chicken stock: Provides a rich and flavorful base.
• 1½ teaspoons minced garlic: For aromatic depth.

• 1 large can Rotel tomatoes: Adds a spicy, tangy element.
• 3 tablespoons apple cider vinegar: Balances the flavors with a tangy kick.
• Salt and pepper, to taste: For seasoning.

Tools You’ll Need

• A large stockpot or Dutch oven
• A colander for draining the blackeye peas
• A cutting board and knife for chopping greens
• A skillet for cooking the sausage

How to Make Blackeye Peas, Sausage, and Collard Greens

Step 1: Prep the Blackeye Peas

1. Rinse the blackeye peas and soak them in water for a few hours (or overnight). Drain and set aside.

Step 2: Cook the Sausage

1. Heat a skillet over medium heat and cook the sausage links until browned and cooked through. Slice into bite-sized pieces and set aside.

Step 3: Sauté the Garlic

1. In a large stockpot or Dutch oven, heat a drizzle of oil over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1–2 minutes.

Step 4: Build the Base

1. Add the drained blackeye peas, chicken stock, and Rotel tomatoes (with their juices) to the pot. Stir to combine.
2. Bring the mixture to a boil, then reduce to a simmer.

Step 5: Add the Collard Greens and Sausage

1. Stir in the chopped collard greens and cooked sausage slices. The greens will wilt down as they cook.
2. Add the apple cider vinegar, and season with salt and pepper to taste.

Step 6: Simmer to Perfection

1. Cover the pot and simmer for 45 minutes to 1 hour, or until the blackeye peas are tender and the flavors have melded together. Stir occasionally to prevent sticking.

Tips for the Best Blackeye Peas, Sausage, and Collard Greens

• Pre-Soak the Peas: Soaking the blackeye peas reduces cooking time and ensures even tenderness.
• Use Fresh Greens: Fresh collard greens provide the best flavor and texture.
• Adjust Spice Levels: If you prefer a milder dish, use plain diced tomatoes instead of Rotel. For more heat, add a pinch of cayenne or crushed red pepper flakes.
• Make It Smoky: Add a smoked ham hock or diced bacon for extra smoky depth.

What to Serve with This Dish

• Cornbread: A classic Southern pairing that soaks up all the flavorful juices.
• Rice: Serve over steamed white or brown rice for a hearty meal.
• Hot Sauce: Add a dash of your favorite hot sauce for a spicy kick.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over medium heat, adding a splash of chicken stock or water if needed.

Frequently Asked Questions (FAQ)

Can I use canned blackeye peas?

Yes, but reduce the simmering time to prevent the peas from becoming mushy. Add them during the last 20–30 minutes of cooking.

Can I substitute other greens?

Absolutely! Kale or mustard greens work well in place of collard greens.

Is there a vegetarian version?

Yes! Omit the sausage and use vegetable broth instead of chicken stock. Add smoked paprika for a hint of smokiness.

Nutritional Information (per serving, based on 6 servings)

• Calories: 320
• Protein: 20g
• Fat: 15g
• Carbohydrates: 25g
• Fiber: 8g

Final Thoughts

This Blackeye Peas, Sausage, and Collard Greens dish is a celebration of Southern flavors and comforting tradition. Packed with bold tastes and wholesome ingredients, it’s the perfect meal for any time of year.

If you give this recipe a try, I’d love to hear how it turned out! Share your photos on Instagram or Pinterest and let me know if you added your own twist.

Happy cooking! 🥣✨