Slow Cooker Black-Eyed Peas and Collard Greens

Slow Cooker Black-Eyed Peas and Collard Greens

Slow cooker black-eyed peas and collard greens are perfectly seasoned with diced bacon and a variety of spices.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Cut thick stems from the collards and slice the leaves into 1/2-inch crosswise ribbons (you can use the stems, if desired; cut into 1/4-inch crosswise pieces). In a large bowl or salad spinner, wash the collards with several changes of water until grit-free. Set aside.
  3. Step 3

    Sauté the bacon in a large skillet over medium heat until cooked through but not crisp. Remove the bacon to paper towels to drain, leaving the fat behind. 
  4. Step 4

    Add the onion to the skillet and cook until soft and translucent, about 3 minutes.
  5. Step 5

    Combine the bacon, onions, beans, garlic, chicken stock, tomato paste, vinegar, bay leaves, and red pepper flakes in a slow cooker. The liquid should cover the top of the beans (add more stock or water as needed).
  6. Step 6

    Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 hours.
  7. Step 7

    Add the collard ribbons and the stems, if using, to the slow cooker. Cover and continue to cook until the collards are tender, about 1 hour more.
  8. Step 8

    Taste and adjust seasonings with salt and black pepper to taste, and serve.