Smoky Collards and Black-Eyed Peas


Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

A one-two punch from smoked paprika and chipotle chile powder infuses the black-eyed peas and their cooking liquid with a flavor profile that’s more complex and nuanced than it would be if you used just one or the other. When you lift the lid in the evening, you’ll see that some of the collards will be peeking out of the stock and turning a bit brown—that’s fine; just push them back down when you stir in the salt, and they’ll meld together with the rest of the dish.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • teaspoons smoked paprika, or more to taste
  • ½ teaspoon chipotle chile powder
  • 5 cups (1.2 L) vegetable stock or water
  • cups (250 g) dried black-eyed peas
  • 1 large bunch (1 pound/455 g) collard greens, including stems, chopped
  • Salt



    In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic, smoked paprika, and chile powder and stir for 1 minute. Pour in 1 cup (240 ml) of the stock and scrape up any browned bits. Scrape the onion mixture into the slow cooker.

    Rinse the black-eyed peas and add them to the cooker, along with the remaining 4 cups (960 ml) stock and the collards, pushing the collards down into the stock as well as you can. Cover and cook on low for 8 hours.


    Gently stir in salt to taste (about 2 teaspoons) and let cook for 5 or more minutes to allow the beans to absorb the salt. Add more smoked paprika, if needed, and serve.