Slow Cooker Blackeye Peas and Collard greens

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 82.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 220.2 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 6.9 g
  • Protein: 6.1 g

View full nutritional breakdown of Slow Cooker Blackeye Peas and Collard greens calories by ingredient
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This is good as a side dish (1/2 cup serving) or served as a main course (1 cup serving) over brown rice. This is good as a side dish (1/2 cup serving) or served as a main course (1 cup serving) over brown rice.
Number of Servings: 10


    Fresh Collard Greens, 1 large bunch, washed with stems removed and torn into small pieces
    Blackeye Peas 1& 1/2 cup dry
    Water, tap, 7 cup
    Vegetable bullion, 3 tsp
    Cumin, .5 tsp
    Liquid smoke, .75 tsp
    Dried Kelp - about a thumb length broken in pieces
    Garlic 4 cloves chopped fine
    I dried small red chili pepper


You can if you wish just put all of the ingredients (after soaking the beans) in the slow cooker all at once and just cook. But I prefer to caramelize the onions and cook the garlic first. I cooked the collards before adding them to the cooker because I was concerned that the 3 cups of water needed to cook the dish wouldn't cover the collards in the crock pot and allow them to cook without stirring them down part way through cooking. I wasn't going to be around to do that so I solved the problem by cooking them a little first.


Rinse dried beans and remove stones. Place beans in a container and cover with 4 cups of water. Let stand overnight. In the morning drain and rinse, discarding soaking water.

In a large pot place collard greens and water. Cook until collards wilt and reduce, about 5 minutes of boiling will reduce the collards.

In a fry pan caramelize the onions in water, adding enough water to just keep onions from sticking, stirring constantly. This takes about 15 minutes. When the onions are almost caramelized, add the chopped garlic a splash of water and cook for a minute or so.

Prepare slow cooker and add the collards with water, the onions and garlic, the spices, chili pepper and kelp. Stir to combine and cook for 8 hours on high.

Remove the chili pepper and serve.

Serving Size: Makes 10, 1/2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user IMVEGAN.

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Member Ratings For This Recipe

  • This recipe is so easy to make and tastes awesome. nice addition to add to my collection of recipes. - 4/21/12

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