Ingredients:
- 1 lb dry black-eyed peas
- 4 bunches collard greens, washed, ends trimmed, and roughly chopped
- 2 lb pork sausage or sausage links, cooked in a skillet before adding
- 2 small cartons chicken stock
- 1 1/2 teaspoons minced garlic
- 1 large can Rotel tomatoes
- 3 tablespoons apple cider vinegar
- 1 tablespoon tomato paste
- Sugar to taste (about 1 tablespoon or less to reduce bitterness)
- 1 1/2 cups water, more if needed
- Dash of hot sauce (optional)
- Salt and pepper to taste
Directions:
- Prepare the Peas and Greens
Rinse the black-eyed peas and soak them for a few hours. No need to soak overnight since they will cook low and slow in the crockpot. Wash and roughly chop the collard greens. - Layer in the Crockpot
Add the soaked peas, chopped collard greens, cooked sausage, chicken stock, minced garlic, Rotel tomatoes, apple cider vinegar, tomato paste, sugar, and water to your crockpot. - Slow Cook
Cook on low overnight or for at least 10 hours. Taste as it cooks and adjust seasoning or water as needed. - Season Toward the End
Add salt, pepper, or a dash of hot sauce near the end of cooking to match your taste.
Notes:
- This recipe is flexible—add more peas, change seasonings, or swap meats.
- Slow cooking helps deepen the flavor and soften the greens beautifully.
- Cooking is love, and this dish is one you can easily make your own.
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Wishing everyone a Happy New Year 2025.
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