Southern Black-Eyed Peas and Collard Greens

Chef notes

Growing up in Harlem and working alongside my grandmother, Sylvia Woods, I learned that black-eyed peas represent prosperity, luck and hope for the year ahead. This recipe combines Southern traditions with the flavors my family loves — smoky bacon, tender turkey and hearty collard greens. It's comfort food that brings people together around the table and reminds us that every meal can tell a story. Serve with warm cornbread and extra hot sauce on the side. For a complete Southern meal, pair with fried chicken, roasted turkey or grilled sausage.

Technique tips: For the most tender black-eyed peas, soak them overnight before cooking. Avoid boiling aggressively once the peas begin to soften, as this can cause them to split and become mushy.

Swap options: Substitute smoked turkey with smoked ham hocks or turkey wings for a richer flavor. For a vegetarian version, omit the bacon and turkey and use vegetable broth with smoked paprika for depth. Kale can be used in place of collard greens.

Special equipment: A large Dutch oven or heavy-bottomed stockpot.