Black-eyed peas and collard greens are a New Year’s Day staple in the American South, where the peas represent coins and the greens represent paper money. As the saying goes, “Eat poor on New Year’s, and eat fat the rest of the year.” While they might be a sign of good fortune for the upcoming months, there’s no reason why you shouldn’t enjoy black-eyed peas and collard greens throughout the year of the year. These crock pot black-eyed peas and collard greens make a fabulous meal while baked for the holidays.
Ingredients
- 1 pound dried black-eyed peas, sorted and rinsed
- 2 pounds collard greens
- 8 ounces bacon or ham, diced
- 1 large onion, coarsely chopped
- 3 cloves garlic, chopped
- 4 cups low-sodium or unsalted chicken stock
- 3 tablespoons tomato paste
- 1 tablespoon Cannabutter
- 2 tablespoons cider vinegar
- 2 large dried bay leaves
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and black pepper to taste
Directions
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Fill the sink with cold water. Wash the collard greens in 3 to 4 changes of water, until there is absolutely no grit on the bottom of the sink. Cut thick stems out of the greens and chop the leaves or cut them crosswise into strips.
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If using bacon, cook it until cooked but not crisp in a large skillet. Remove the bacon to paper towels to drain.
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Add the chopped onion to the skillet and cook until soft.
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Combine the beans, bacon, onions, garlic, chicken stock, tomato paste, vinegar, bay leaves, and red pepper flakes in the slow cooker. The liquid should cover the top of the beans.
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Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 hours.
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Open the lid, add the greens and butter . Return the lid and cook for one more hour.
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Taste and adjust seasonings with salt and freshly ground black pepper, as needed.
