There’s something deeply comforting about a warm skillet meal that brings together the heartiness of Southern cooking with a creamy, modern twist. This Irresistible Creamy Black Eyed Pea & Collard Greens Skillet is a soul-soothing dish perfect for chilly evenings, Sunday family dinners, or any time you crave a satisfying, wholesome meal. Inspired by traditional Southern flavors, this recipe combines tender collard greens, hearty black-eyed peas, and a luscious creamy sauce that ties everything together beautifully. It’s a dish that feels both nostalgic and fresh—a reminder of home-cooked comfort but with an updated, irresistible creaminess. Whether you’re serving it as a main course with cornbread or alongside roasted chicken, this skillet is sure to become a cherished favorite in your kitchen.
Why You’ll Love This Recipe
This skillet recipe captures the very essence of Southern comfort—simple ingredients layered with flavor and texture. Here’s why it stands out:
- Creamy and hearty: The rich sauce perfectly coats the tender collard greens and black-eyed peas, giving you that indulgent, velvety mouthfeel.
- Nutritious and filling: Packed with fiber, protein, and vitamins from the greens and peas, it’s a wholesome meal that nourishes your body as much as it satisfies your cravings.
- One-skillet simplicity: Minimal cleanup and maximum flavor—everything cooks in one pan for convenience and ease.
- Perfect year-round: Serve it during winter for warmth, at New Year’s for good luck, or any day you want a cozy home-cooked meal.
- Family-approved: Its mild, creamy flavor makes it a hit with both adults and kids alike.
Ingredients
Main Components
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup diced bell peppers (green or red)
- 4 cups chopped collard greens, stems removed
- 2 (15-ounce) cans black-eyed peas, drained and rinsed
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional for a kick)
Creamy Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated cheddar cheese
- ¼ cup grated Parmesan cheese
Optional Garnish
- Chopped green onions or parsley for color
- Extra sprinkle of cheese on top
Directions
1. Sauté the Aromatics
Begin by heating olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and slightly translucent. Stir in the minced garlic and diced bell peppers, cooking for another 1–2 minutes until fragrant.
2. Add the Collard Greens
Add the chopped collard greens to the skillet. They’ll seem voluminous at first, but they’ll quickly wilt as they cook. Stir occasionally for 6–8 minutes until the greens are tender but still vibrant. Season with a pinch of salt and pepper to build flavor early.
3. Stir in the Black Eyed Peas
Once the greens have softened, add the black-eyed peas to the skillet. Sprinkle in the smoked paprika and cayenne (if using). Stir well to coat everything evenly, allowing the flavors to mingle for about 5 minutes. Lower the heat slightly to prevent anything from burning.
4. Prepare the Creamy Sauce
In a separate saucepan, melt butter over medium heat. Whisk in the flour to create a smooth paste (a roux), cooking it for about 1 minute to eliminate the raw flour taste. Gradually pour in the milk while whisking continuously to prevent lumps. Then add the heavy cream, garlic powder, onion powder, salt, and pepper. Continue whisking until the sauce thickens—this should take 5–7 minutes. Once thick, remove from heat and stir in both cheeses until melted and smooth.
5. Combine and Simmer
Pour the creamy sauce over the collard greens and black-eyed peas mixture in the skillet. Stir well to combine everything evenly. Let the skillet simmer on low heat for 5–7 minutes, allowing the sauce to meld with the vegetables and peas. The sauce should coat everything beautifully without being too runny.
6. Serve and Garnish
Remove from heat and let the dish rest for a few minutes before serving. Garnish with chopped green onions or parsley and an extra sprinkle of cheese if desired. Serve warm as a main dish or hearty side.
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4–6 servings
Serving Suggestions
This creamy skillet is incredibly versatile—it can shine as a main course or complement other Southern favorites. Try pairing it with:
- Fluffy cornbread or biscuits: The perfect way to soak up the creamy sauce.
- Steamed rice or mashed potatoes: For an even heartier meal.
- Grilled or roasted chicken: Adds protein while keeping the focus on the creamy greens.
- Sweet potato fries or baked sweet potatoes: A natural pairing that balances savory and sweet.
If you’re hosting guests, serve it family-style right from the skillet for a rustic presentation that invites everyone to dig in.
Tips for the Perfect Skillet
- Don’t rush the greens: Collard greens need time to soften and absorb flavor. Cook them gently until tender.
- Use fresh or canned peas: Either works well—just rinse canned peas thoroughly to remove excess sodium.
- Choose your cheese wisely: Cheddar adds richness, while Parmesan gives depth. You can also experiment with Monterey Jack or Gouda.
- Adjust thickness: If your sauce becomes too thick, stir in a splash of milk to loosen it. If it’s too thin, simmer a few extra minutes.
- Make it your own: Add corn, mushrooms, or diced tomatoes for variety without losing the creamy essence.
Nutritional Benefits
Not only is this skillet comforting and flavorful, but it’s also packed with nutrients:
- Black-eyed peas: A great source of plant-based protein, fiber, and folate. They support heart health and keep you full longer.
- Collard greens: Loaded with vitamins A, C, and K, plus calcium and antioxidants. They help strengthen bones and boost immunity.
- Dairy ingredients: Provide calcium and protein while adding creaminess.
- Olive oil and spices: Offer healthy fats and flavor without the need for heavy ingredients.
This balance of nutrition and comfort makes it a perfect choice for those looking to eat well without sacrificing flavor.
The Story Behind the Dish
Black-eyed peas and collard greens are staples in Southern cooking, traditionally served together for good luck and prosperity—especially around New Year’s Day. The peas symbolize coins, while the greens represent money. But beyond superstition, this pairing is deeply rooted in African and Southern heritage, passed down through generations as a comforting, nourishing meal.
This creamy twist on the classic dish honors that tradition while modernizing it. By adding a smooth, cheese-infused sauce, it transforms simple ingredients into something special—something you’ll crave not just on holidays but all year round. It’s a celebration of culture, comfort, and connection around the dinner table.
How to Store and Reheat
If you have leftovers, this dish keeps beautifully for several days:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze portions in freezer-safe containers for up to 2 months.
- Reheat: Warm in a skillet over medium-low heat with a splash of milk to restore creaminess, or microwave in short bursts until heated through.
The flavors deepen as it rests, making leftovers even more delicious the next day.
Make-Ahead Tips
If you’re planning to serve this skillet for a family gathering or busy weeknight:
- Prep the veggies: Chop the collard greens and dice the onions, peppers, and garlic ahead of time. Store them in the fridge.
- Make the sauce in advance: Prepare the creamy base up to a day before and refrigerate. When ready to cook, simply reheat and mix with the greens and peas.
- Double the recipe: It scales easily—just use a larger skillet or Dutch oven.
These make-ahead options make it easy to enjoy a comforting meal even on your busiest days.
Variations to Try
- Creamy Black Eyed Pea & Spinach Skillet: Swap collard greens for baby spinach for a lighter, quicker version.
- Cheesy Cajun Skillet: Add Cajun seasoning and corn for a Southern-Creole flair.
- Vegetable Medley Skillet: Toss in diced carrots or zucchini for extra color and nutrition.
- Tex-Mex Twist: Add a can of fire-roasted tomatoes and top with shredded pepper jack cheese.
- Creamy Sweet Potato & Pea Skillet: Mix in roasted sweet potato cubes for a sweet and savory blend.
How to Turn It Into a Complete Meal
This skillet can easily be transformed into a full dinner with just a few simple sides:
- Serve over rice: A bed of fluffy white or brown rice absorbs the creamy sauce perfectly.
- Add protein: Pair with grilled chicken breasts or baked fish for a balanced meal.
- Top with eggs: For brunch or breakfast, crack a few eggs into the skillet and bake until set for a rich, Southern-inspired hash.
This versatility makes it perfect for any meal of the day—from hearty dinners to comforting weekend breakfasts.
Frequently Asked Questions
Can I use frozen collard greens?
Yes, frozen collard greens work well. Thaw and drain them before adding to the skillet to avoid excess liquid.
What can I substitute for collard greens?
You can use kale, mustard greens, or spinach. Keep in mind that spinach cooks much faster, so add it near the end to prevent overcooking.
Can I make it dairy-free?
Absolutely. Substitute the butter with olive oil or vegan butter, use unsweetened plant-based milk, and add dairy-free cheese for creaminess.
Is it suitable for meal prep?
Yes, it reheats beautifully and stays creamy for several days. Pack it into containers with rice or cornbread for easy lunches.
How can I make it spicier?
Add diced jalapeños, extra cayenne, or a splash of hot sauce to kick up the heat while keeping the creamy texture intact.
Final Thoughts
The Irresistible Creamy Black Eyed Pea & Collard Greens Skillet is more than just a recipe—it’s a comforting reminder that humble ingredients can create extraordinary meals. It brings together the warmth of tradition, the satisfaction of a home-cooked dish, and the richness of creamy Southern flavors in one skillet.
Whether you’re sharing it with family, preparing it for a cozy night in, or adding it to your holiday table, this dish delivers everything you love about comfort food: heart, flavor, and simplicity. Once you’ve tasted it, you’ll understand why this recipe has “irresistible” in its name—it’s a modern classic you’ll come back to time and time again.
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Irresistible Creamy Black Eyed Pea & Collard Greens Skillet
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This comforting one-skillet dish brings together creamy, flavorful Southern ingredients—black-eyed peas and collard greens—into a rich, hearty meal. It’s perfect for a cozy family dinner, a comforting weekend meal, or even as a side dish for holiday gatherings. With its velvety sauce, tender greens, and wholesome peas, this recipe delivers both comfort and nourishment in every bite.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 cup diced bell peppers (green or red)
4 cups chopped collard greens, stems removed
2 (15-ounce) cans black-eyed peas, drained and rinsed
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
Creamy Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
½ cup heavy cream
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated cheddar cheese
¼ cup grated Parmesan cheese
Optional Garnish:
Chopped green onions or parsley
Extra sprinkle of cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in garlic and diced bell peppers; cook another 1–2 minutes.
- Add chopped collard greens. Stir and cook for 6–8 minutes until wilted and tender. Season lightly with salt and pepper.
- Add black-eyed peas, smoked paprika, and cayenne. Stir well to combine and cook for 5 minutes to let flavors meld.
- In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute.
- Gradually add milk while whisking to avoid lumps. Stir in heavy cream, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes until thickened.
- Remove from heat and stir in cheddar and Parmesan until melted and smooth.
- Pour the creamy sauce over the greens and peas mixture. Stir well to coat evenly. Simmer on low for 5–7 minutes until the sauce thickens and clings to the vegetables.
- Remove from heat, garnish with parsley or green onions, and serve warm.
Notes
For a lighter version, use low-fat milk instead of heavy cream.
If the sauce becomes too thick, add a splash of milk to loosen it.
Frozen collard greens can be used—thaw and drain before cooking.
Leftovers reheat well with a splash of milk or broth to restore creaminess.
This dish pairs beautifully with rice, cornbread, or baked sweet potatoes for a complete Southern-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
