Instead of getting flavor from a ham hock, this mess of black-eyed peas and collards gets its smokiness from canned chipotles and caramelized shallots, thereby keeping it vegetarian.

EatingWell Magazine, January/February 2021


Credit: Ellen Silverman

Recipe Summary

30 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Drain the soaked peas and rinse. Place in a large pot and add enough water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 30 to 45 minutes. (Alternatively, cook peas in a pressure cooker or slow cooker.) Reserve 1 1/2 cups of the cooking liquid and drain the peas.

  • Heat oil in the pot over medium heat. Add shallots and a pinch of salt and cook, stirring frequently, until deeply browned, 10 to 15 minutes. Use a slotted spoon to transfer half the shallots to a paper-towel-lined plate.

  • Add collards to the pot and toss until bright green and wilted, about 3 minutes. Add the reserved cooking liquid and chipotles. Bring to a boil. Adjust heat to maintain a simmer, cover and simmer for 15 minutes. 

  • Gently stir in the peas. Cover and simmer until the collards are very tender, about 10 minutes more. Stir in lime juice and the remaining 1/2 teaspoon salt. Top with the shallots and serve with rice, if desired.


To make ahead: Refrigerate peas and reserved cooking liquid (Step 1) separately for up to 3 days.

Nutrition Facts

about 1 cup
400 calories; fat 15g; sodium 373mg; carbohydrates 52g; dietary fiber 16g; protein 17g; sugars 12g; saturated fat 2g.