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