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A close-up shot of slow cooker black eyed peas and collard greens, showing the tender texture of the vegetables and smoked turkey.

Crockpot Black Eyed Peas and Collard Greens for a Lucky New Year

This Crockpot Black Eyed Peas and Collard Greens recipe is the ultimate Southern comfort food. Easy, flavorful, and slow-cooked to perfection with smoky turkey, it's the perfect lucky meal for New Year's Day or any cozy night.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried black eyed peas soaked overnight and rinsed
  • 1 large bunch collard greens stems removed and roughly chopped
  • 1.5 lbs smoked turkey wing or smoked ham hock
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 6 cups chicken broth low-sodium
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes or to taste
  • 1 tsp salt more to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp apple cider vinegar

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Ensure your black eyed peas have been soaked overnight and rinsed well. Wash the collard greens thoroughly, remove the tough inner stems, and roughly chop the leaves.
  2. Place the smoked turkey wing, chopped onion, minced garlic, and rinsed black eyed peas into the bottom of a 6-quart or larger slow cooker.
  3. Layer the chopped collard greens on top of the peas. Pour the chicken broth over everything. Sprinkle evenly with smoked paprika, red pepper flakes, salt, and black pepper.
  4. Cover the crockpot and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the black eyed peas are tender and the greens are fully wilted and soft.
  5. Carefully remove the smoked turkey wing from the crockpot. Shred the meat, discarding any bones, skin, and cartilage. Return the shredded meat to the crockpot. Stir in the apple cider vinegar. Taste and adjust seasonings as needed. Serve hot.

Notes

For a vegetarian or vegan version, omit the turkey and use vegetable broth. Add 1 teaspoon of liquid smoke to replicate the smoky flavor.
Serve with a side of cornbread to soak up all the delicious broth, known as 'potlikker'.
The dish can be stored in an airtight container in the refrigerator for up to 4 days.