Prep Time:  10 mins
Cook Time:  90 mins
Total Time:  100 mins
Servings:  4-6

Looking for good fortune in the New Year? Try Jaqueline Duffin's black-eyed peas with double smoked ham and collard greens. Don’t forget the cornbread!


  • 2-3 Tbsp Bacon Grease (or olive oil)
  • 1 large onion – diced
  • 4-5 garlic cloves – large mince
  • 1 bunch of collard greens – spine removed and roughly chopped
  • 4 cups chicken stock (or vegetable stock)
  • 1 ham bone from double smoked holiday ham (can be substituted with store- bought smoked ham hock)
  • 2 tsp paprika
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 2 15oz cans of Black-eyed Peas

Items You'll Need


  1. On medium-high heat in Dutch oven or deep pot, add bacon grease, diced onions, garlic and pinch of salt. Sauteed until fragrant and translucent (about 5 minutes)
  2. Rinse collard greens and dry. Remove the spine/stem on each leaf and roughly chop. Add to sauteed onion mixture and cook until softened and wilted. Stirring occasionally (about 5-7 minutes)
  3. Top with chicken stock, leftover bone from double smoked holiday ham, and remaining seasonings. Cover and simmer on medium-low heat for 45-60 minutes.
  4. Remove lid and ham bone once bone is exposed and leftover meat can be easily shredded. Set aside to cool slightly before removing spare meat.
  5. Add black-eyed peas and shredded ham meat back into the dish. Cover and let simmer for 15-20 minutes
  6. Season to taste and serve warm with cornbread. Enjoy!
  7. dutch oven on grill surface full of black eyed peas and greens