Name: Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 2 1/2 C (670g) Slow Cooked Black Eyed Peas* OR 1 C (165g) Dry Black Eyed Peas (soaked overnight, rinsed); 2 C (472g) Vegetable Broth; 1 C (210g) Yellow Onion (small dice, about one onion); 1 C (150g) Green Bell Pepper (small dice, about one or a mix of green and red); 2 Cloves of Garlic; 1 Bayleaf; 1 tsp Vegan Worcestershire Sauce (gluten free if needed); 1/2 tsp Liquid Smoke; A few dashes of Tabasco (optional but recommended); 1/2 C (130g) Vegetable Broth; 1/2 tsp Liquid Smoke; 1/2 tsp Tamari; 4 Cloves of Garlic (minced); 1 lb (565g) Collard Greens (cut into ribbons and washed thoroughly); 1 tsp Apple Cider Vinegar; Pinch of Red Pepper Flakes (optional but recommended); 3 C (710g) Water; 1/2 tsp Sea Salt; 1 C (150g) White or Yellow Corn Grits**; 1/2 C (50g) Monterey Jack or Cheddar Cheese (shredded, OR 1 1/2 TBS Nutritional Yeast*** for dairy free); Fresh Sliced Jalapeños; Tabasco; Smoky Bourbon Homemade BBQ Sauce (optional)

Jump to Recipe· 3.9 from 34 reviews

If you’re craving a soulful, hearty dish that packs layers of flavor and comfort, this Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe is an absolute winner. Combining creamy, cheesy grits with tender smoky collard greens and perfectly cooked black eyed peas, this recipe brings a delightful southern-inspired dinner to your table any night of the week. The balance between the earthiness of the peas, the smoky depth of the collards, and the rich, cheesy sweetness of the grits creates an irresistible harmony that’s hard not to fall in love with.

Ingredients You’ll Need

A white bowl is filled with a layered dish of black-eyed peas in light brown broth. The top layer shows many beige black-eyed peas with black spots, mixed with small pieces of red and green bell peppers and translucent cooked onions. Several green parsley leaves are spread on top as garnish. A silver spoon rests inside the bowl, partly submerged in the broth and beans. The bowl is placed on a white marbled surface next to a bunch of fresh parsley on the upper right and a light gray cloth on the lower left. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe plays a vital role, whether adding flavor, texture, or that vibrant pop of color that makes the dish come alive. The beauty lies in the simplicity but every item is essential to the wonderful outcome.

Slow Cooked or Dry Black Eyed Peas: The star protein delivers that tender bite and subtle earthiness to ground the dish.
Vegetable Broth: Infuses the peas and greens with savory depth and keeps everything moist.
Yellow Onion (small dice): Adds sweetness and aroma as it simmers low and slow.
Green Bell Pepper (small dice): Offers a gentle crunch and pops of fresh color.
Garlic Cloves: Boosts the savory goodness with irresistible pungency.
Bayleaf: A subtle herbal note that enhances the black eyed peas’ flavor.
Vegan Worcestershire Sauce: Contributes an umami punch; perfect for a gluten-free friendly choice.
Liquid Smoke: The secret behind the smoky magic in both the peas and collard greens.
Tabasco: Optional but strongly recommended for a kick of gentle heat.
Tamari: Adds savory depth and balances the smoky flavor in the greens.
Collard Greens: The smoky, peppery backbone side packed with vitamins and texture.
Apple Cider Vinegar: Brightens the greens with a hint of tangy freshness.
Red Pepper Flakes: Just a pinch for warming spice that elevates the whole plate.
White or Yellow Corn Grits: Creamy and comforting foundation for layering on cheesy richness.
Monterey Jack or Cheddar Cheese (or Nutritional Yeast): Melts perfectly into the grits adding luscious, savory creaminess.
Fresh Sliced Jalapeños: For those who want an addictive heat sensation on the side.
Smoky Bourbon Homemade BBQ Sauce: Optional but highly recommended for slathering on top.

How to Make Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe

Step 1: Prepare the Black Eyed Peas

If you have slow-cooked black eyed peas ready, you’re a few steps ahead and can move straight to cooking the collards. Otherwise, start by soaking dry black eyed peas overnight. In a medium saucepot, combine the soaked peas, vegetable broth, diced onions, bell peppers, garlic, and a bayleaf. Bring to a boil, then reduce to a gentle simmer. Let the peas cook uncovered for 45 minutes to an hour until tender but still holding their shape. Toward the end, add the vegan Worcestershire sauce, liquid smoke, and optional Tabasco to let those bold flavors infuse.

Step 2: Cook the Smoky Collard Greens

While the peas are cooking, turn attention to the greens. In a large stockpot, bring vegetable broth, liquid smoke, tamari, and minced garlic to a boil. Add the collard ribbons, tossing well to coat with the smoky, savory broth. Cover and simmer on medium-low for 10 to 15 minutes, stirring a couple of times so the greens wilt evenly and turn a darker hue. Finish by stirring in apple cider vinegar and a pinch of red pepper flakes to brighten the smoky richness. Taste and adjust seasoning as needed.

Step 3: Make the Cheesy Grits

For that creamy, dreamy base, bring water and a pinch of sea salt to a boil in a medium saucepot. Lower the heat and slowly whisk in the corn grits to avoid lumps. Cover and cook on low for about 5 minutes until thickened and soft, stirring occasionally. Once done, fold in your choice of shredded Monterey Jack or Cheddar cheese, or nutritional yeast for a dairy-free option, for that golden, cheesy indulgence. If the grits thicken too much, just add a little water tablespoon by tablespoon to keep them just right.

Step 4: Assemble Your Dish

Plating this classic soul food dish is a joy — in individual bowls, arrange generous portions of black eyed peas, smoky collards, and cheesy grits side by side. Add fresh sliced jalapeños on the side, dashes of Tabasco if you fancy, and don’t forget the smoky bourbon BBQ sauce for those who love extra layers of flavor. This dish invites you to mix and savor all components together or enjoy their distinct textures separately — it’s all delicious.

How to Serve Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe

The image shows a shiny silver metal pot filled mostly with dark green chopped leafy vegetables, which are slightly wet and glossy. Below the green leaves, there is an orange-yellow sauce or liquid partially visible in the middle of the pot. A metal tong with black rubber tips is placed inside the pot, resting on the vegetables. The pot is sitting on a white marbled surface, with a bunch of fresh green parsley on the top right corner. A beige cloth is partially visible at the bottom left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing this Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe is a chance to add brightness and a little extra flavor punch. Fresh sliced jalapeños bring a crisp heat; a sprinkle of chopped green onions or parsley adds a fresh flair. A drizzle of smoky bourbon BBQ sauce or a few drops of Tabasco rounds out the smoky, spicy profiles and makes the dish feel extra special.

Side Dishes

This dish itself is hearty and filling, but if you want to add an extra side, consider a light, crisp salad with a tangy vinaigrette or some cornbread with honey butter. Both complement the smoky and cheesy elements perfectly without overpowering the core meal.

Creative Ways to Present

Think outside the bowl! Serve the Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe in small ramekins as part of a southern-themed tasting menu or on rustic wooden boards with components separated for a playful “mix and match” vibe. For an elegant touch, top with microgreens or edible flowers to brighten up the presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover black eyed peas, collards, and grits in separate airtight containers in the refrigerator. This keeps each component fresh and prevents sogginess, making it easy to reheat and enjoy within two days.

Freezing

You can freeze the black eyed peas and collard greens separately in freezer-safe containers for up to three months. Grits don’t freeze quite as well due to their creamy texture but can be frozen if reheated gently with added liquid to restore creaminess.

Reheating

Reheat the peas and greens in a saucepan over low heat, stirring occasionally. For the grits, warm gently on the stovetop or microwave with a splash of water or broth to bring back that soft, creamy texture.

FAQs

Can I make this recipe vegan?

Absolutely! Simply use nutritional yeast instead of cheese in the grits and vegan Worcestershire sauce, and ensure your broth is vegetable-based. The recipe is already designed with plant-based options in mind.

Are canned black eyed peas a good substitute?

Canned peas can be used for convenience but simmer them gently with the aromatics and liquid smoke to infuse flavor. They won’t have quite the same texture as slow-cooked or soaked dry peas but still work well.

How spicy is this dish?

The heat level is customizable. Tabasco and red pepper flakes add gentle warmth, while fresh jalapeños kick the spice up a notch. You can easily omit or adjust these to suit your taste.

Can I prepare parts of this recipe ahead of time?

Yes! Cook the black eyed peas and collards a day ahead and refrigerate. Grits are best made fresh but can be prepared early and gently reheated.

What cheese works best for the grits?

Monterey Jack and Cheddar are great choices because they melt smoothly and add a mild, rich flavor. For dairy-free, nutritional yeast offers that cheesy umami without dairy.

Final Thoughts

This Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe is truly a celebration of soulful flavors and comforting textures. It’s the kind of dish you’ll want to share over long conversations, cozy nights, or anytime you crave a bowl of pure satisfaction. Give it a whirl and watch how it effortlessly becomes a beloved favorite in your meal rotation!