Description
A hearty and flavorful slow cooker dish featuring black eyed peas and collard greens.
Ingredients
Scale
- 1 large beef bone with meat still on the bone
- 1/2 large sweet onion diced
- 3 cloves garlic minced
- 64 ounces chicken stock
- 1 teaspoon salt or Creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 8 ounces tomato sauce or favorite traditional spaghetti sauce
- 1 tablespoon apple cider vinegar
- 16 ounces dried black eyed peas
- 2 – 3 cups chopped collard greens
- 3/4 cup wild rice
Instructions
- Pour black eyed peas into a large strainer and rinse under cold water.
- Remove any broken beans and dirt, then set aside.
- Add the beef bone to the slow cooker along with onion, garlic, chicken stock, spices, vinegar, and tomato sauce. Stir to combine.
- Add the black eyed peas and chopped collard greens. Cover and cook on High for 2 hours.
- Stir in wild rice, cover, and continue cooking on Low for 4 hours.
- Carefully remove the beef bone and cut away any meat still clinging to it. Return meat to the slow cooker and stir.
- Cook on Low for another 30 minutes to 1 hour.
- Skim any beef grease from the top before serving. Enjoy with cayenne or hot sauce and bread.
Notes
- Use a large enough slow cooker to accommodate the beef bone and ingredients.
- Rinse and clean black eyed peas thoroughly.
- Substitute collard greens with mustard greens, kale, or other wild greens if desired.
- Pre-bagged greens can be used for convenience.
- Chop greens into 1 to 2-inch pieces and wilt if necessary for space.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 30mg
Keywords: Slow Cooker Black Eyed Peas and Collard Greens, black eyed peas, collard greens, slow cooker recipe