Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a comforting, flavor-packed stew that’s perfect for ringing in the new year and making the most of holiday leftovers. The ham bone and diced ham infuse the broth with rich, savory depth while the black-eyed peas, cabbage, and collard greens add hearty texture and nutrition. This recipe strikes a balance between soup and stew and reheats beautifully, making it ideal for busy weeknights or a cozy holiday meal.
Black-Eyed Peas with Ham
This easy-to-make version uses canned black-eyed peas for convenience and freezes any leftover ham bones to boost flavor later. The ham bone creates a savory base you won’t get from stock alone, and a short simmer is all that’s needed to extract that concentrated taste. If you usually freeze bones after holiday ham, this recipe is an excellent way to put them to good use.
What is the meaning of black-eyed peas on New Year’s?
Eating black-eyed peas on New Year’s Day is a long-standing tradition in many parts of the United States. The peas are associated with good luck, while collard greens and cabbage are symbols of wealth and prosperity. Combining all three in one dish is a delicious way to honor that tradition and start the year with nourishing, meaningful food.
Are black-eyed peas healthy?
Yes. Black-eyed peas are legumes, rich in fiber and plant-based protein, and they provide a range of vitamins and minerals. Paired with the protein from ham and the vitamins and minerals from collard greens and cabbage, this stew makes a balanced, nutrient-dense meal. To keep sodium in check, use low-sodium chicken stock or water and adjust salt to taste.
What to serve with Black-Eyed Peas
The stew is satisfying on its own but can be served over brown rice or with a crusty slice of bread for a heartier meal. A crisp green salad or a simple side of roasted vegetables complements the rich, savory flavors and rounds out the plate.
How to Store, Freeze, and Reheat
Store leftover stew in an airtight container in the refrigerator for up to four days. For longer storage, freeze in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally to maintain an even consistency.
Recipe: Black-Eyed Peas with Leftover Ham Bone, Collard Greens & Cabbage
Yield: 6 servings • Serving size: about 3/4 cup • Prep: 15 mins • Cook: 55 mins • Total: 1 hr 10 mins
Ingredients
- 1 Tbsp olive oil
- 1 leftover ham bone plus 2 cups diced ham (about 10 oz)
- 2 medium yellow onions, chopped
- 3 stalks celery, chopped
- 1 tsp kosher salt (adjust to taste)
- 7 cloves garlic, minced
- 2 cups low-sodium chicken stock or water
- 1 small head cabbage (about 1½ lb), chopped
- 1 bunch collard greens, stemmed and chopped (about 12 oz stemmed)
- 1 ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (optional, for a touch of heat)
- 2 (15-oz) cans black-eyed peas, drained and rinsed
Instructions
- In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onions and celery with the kosher salt. Cook, stirring occasionally, until the onions are translucent and begin to brown at the edges, about 10–14 minutes.
- Add the minced garlic and sauté for about 1 minute, just until fragrant.
- Pour in the chicken stock or water and add the ham bone and diced ham. Increase the heat to medium-high and bring the mixture to a boil.
- Stir in the chopped cabbage, collard greens, black pepper, and cayenne (if using). Reduce the heat to medium and cook uncovered until the greens have begun to soften, about 15 minutes.
- Partially cover the pot, reduce the heat to medium-low, and simmer for about 25 minutes to allow the flavors to meld and the greens to become tender.
- Remove the ham bone before serving. Taste and adjust seasoning as needed.
- Serve hot as a stew or over brown rice if desired.
Nutrition (approximate per serving)
- Calories: 320 kcal
- Protein: 19 g
- Carbohydrates: 50 g
- Fat: 6 g
- Fiber: 13.5 g
- Sodium: varies; use low-sodium stock to reduce salt
Tips and Variations
- If you don’t have a ham bone, use smoked ham hocks or add extra diced ham for flavor.
- For a vegetarian version, omit the ham and use vegetable broth, then add smoked paprika or liquid smoke to mimic a smoky depth.
- Add cooked brown rice or farro for a heartier, grain-based meal.
- Adjust the cayenne to your heat preference or leave it out for a milder dish.
This black-eyed pea stew is a practical, flavorful way to celebrate tradition and transform leftovers into a nourishing meal. It stores and reheats well, making it a reliable recipe to prepare ahead or enjoy throughout the week.