Quick Recipe Version (TL;DR)

Yield: 4 hearty servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Quick Ingredients

2 tbsp olive oil
1 medium onion, 1 green bell pepper, 2 celery ribs, 4 garlic cloves
1 large bunch collard greens (about 10 oz leaves), stems removed, sliced
2 cans (15 oz each) black-eyed peas, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
1 1/2 cups low-sodium vegetable broth
2 tsp smoked paprika, 1 1/2 tsp Cajun seasoning, 1/2 tsp dried thyme, salt, pepper
1 bay leaf, 1 tbsp tomato paste, 1 tsp apple cider vinegar, hot sauce (optional)
1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
2 tbsp sugar (optional), 1 1/4 cups buttermilk, 2 large eggs, 1/4 cup melted butter

Do This

1. Preheat oven to 400°F (200°C). Grease a 10-inch oven-safe skillet or 9-inch square pan.
2. Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk buttermilk, eggs, and melted butter, then combine and pour into pan. Bake 18–22 minutes.
3. While cornbread bakes, heat oil in a large skillet. Sauté onion, bell pepper, and celery 6–8 minutes until softened; add garlic and cook 1 minute.
4. Stir in smoked paprika, Cajun seasoning, thyme, and tomato paste; cook 1–2 minutes. Add tomatoes, broth, bay leaf, salt, and pepper; bring to a simmer.
5. Add collard greens in batches, stirring until wilted. Simmer 10 minutes.
6. Stir in black-eyed peas and vinegar; simmer 5–8 minutes more. Adjust seasoning and add hot sauce if desired.
7. Cut warm cornbread into wedges or squares. Serve the smoky black-eyed pea and collard greens skillet generously spooned over each piece.

Why You’ll Love This Recipe

All-in-one comfort: smoky black-eyed peas and tender collards over warm, golden cornbread feels like a full Southern supper in one bowl.
Weeknight-friendly: uses pantry staples like canned black-eyed peas and tomatoes, ready in under an hour.
Big flavor, simple technique: Cajun spices, smoked paprika, and a quick tomato broth create deep, slow-cooked taste without extra fuss.
Flexible: easy to make vegetarian, spicier, or to swap in other greens depending on what you have.

Grocery List

Produce: 1 medium yellow onion, 1 green bell pepper, 2 celery ribs, 4 garlic cloves, 1 jalapeño (optional), 1 large bunch collard greens, 2 green onions, small bunch fresh parsley.
Dairy: 1 1/4 cups buttermilk, 2 large eggs, 1/4 cup unsalted butter (plus a little extra for the pan, if desired).
Pantry: Olive oil, 2 cans black-eyed peas (15 oz each), 1 can fire-roasted diced tomatoes (14.5 oz), tomato paste, yellow cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar, low-sodium vegetable broth, smoked paprika, Cajun seasoning, dried thyme, cayenne pepper (optional), bay leaf, apple cider vinegar, hot sauce, kosher or sea salt, black pepper.

Full Ingredients

For the Smoky Black-Eyed Pea and Collard Greens Skillet

2 tbsp olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
1 green bell pepper, diced (about 1 cup)
2 celery ribs, diced (about 3/4 cup)
4 garlic cloves, minced
1 small jalapeño, seeded and minced (optional, for extra heat)
2 tsp smoked paprika
1 1/2 tsp Cajun seasoning (preferably low-sodium)
1/2 tsp dried thyme
1/4 tsp cayenne pepper (optional, adjust to taste)
1 tbsp tomato paste
1 can (14.5 oz) fire-roasted diced tomatoes, with their juices
1 1/2 cups low-sodium vegetable broth
1 bay leaf
1 large bunch collard greens (about 10 oz leaves), tough stems removed, leaves cut into 1/2-inch ribbons (about 6 packed cups)
2 cans (15 oz each) black-eyed peas, drained and rinsed (about 3 cups cooked)
1 tsp apple cider vinegar
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2–4 dashes hot sauce (optional, to taste)

For the Warm Skillet Cornbread

1 cup yellow cornmeal (fine or medium-grind)
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt or kosher salt
2 tbsp granulated sugar (optional, for lightly sweet cornbread)
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled, plus 1 tbsp for greasing the pan (or use oil)

For Serving and Garnish

2 green onions, thinly sliced
2 tbsp chopped fresh parsley (flat-leaf or curly)
Additional hot sauce, to pass at the table

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Cornbread Pan

Set your oven to 400°F (200°C) so it has plenty of time to heat up. Place a 10-inch oven-safe skillet (cast iron works beautifully) or a 9-inch square baking pan in the oven while it preheats if you like a lightly crisp bottom on your cornbread.

Once the oven is hot, carefully remove the skillet or pan. Add about 1 tbsp butter (or a drizzle of oil) and swirl it around so the bottom and sides are evenly coated. This prevents sticking and adds great flavor to the cornbread crust.

Step 2: Mix and Bake the Cornbread

In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined and no lumps of leavening remain. This ensures the cornbread rises evenly.

In a separate bowl, whisk the buttermilk and eggs until smooth. Slowly whisk in the melted butter. Pour the wet mixture into the dry ingredients and gently fold with a spatula just until no dry flour streaks remain. Do not overmix; a few small lumps are fine and keep the cornbread tender.

Pour the batter into the prepared hot skillet or pan, smoothing the top. Bake at 400°F (200°C) for 18–22 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set aside to cool slightly while you prepare the skillet of black-eyed peas and greens.

Step 3: Prep and Sauté the Aromatics

While the cornbread bakes, prep your vegetables: dice the onion, bell pepper, and celery, mince the garlic, and finely chop the jalapeño if using. Remove the tough stems from the collard greens and slice the leaves into 1/2-inch ribbons.

Heat 2 tbsp olive oil in a large, deep skillet or wide Dutch oven over medium heat. Add the onion, bell pepper, and celery. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and just starting to turn golden at the edges.

Add the garlic and jalapeño. Cook for 1 minute, stirring constantly, until fragrant but not browned. Keeping the heat at medium helps build flavor without burning the garlic.

Step 4: Build the Smoky Cajun Base

Sprinkle in the smoked paprika, Cajun seasoning, dried thyme, and cayenne (if using). Stir well to coat the vegetables with the spices and cook for 1–2 minutes. This step wakes up the dried spices and deepens their flavor.

Add the tomato paste and cook, stirring often, for another 1–2 minutes until it darkens slightly in color and smells rich and sweet. Then pour in the fire-roasted diced tomatoes with their juices, the vegetable broth, and add the bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Scrape up any browned bits from the bottom of the pan. Bring the mixture up to a gentle simmer.

Step 5: Add the Collard Greens and Simmer

Working in batches if needed, add the sliced collard greens to the simmering tomato broth. Stir after each addition; the greens will quickly wilt and make space for more. Once all the greens are in, reduce the heat to medium-low.

Cover the skillet partially with a lid (or loosely with foil) and let the collards simmer for 10 minutes, stirring once or twice. The greens should become tender but still vibrant and not mushy. If the mixture seems too thick at any point, add a splash of additional broth or water to keep things saucy.

Step 6: Add the Black-Eyed Peas and Finish the Skillet

Stir in the drained and rinsed black-eyed peas. Add the apple cider vinegar and a few dashes of hot sauce, if you like a little heat and tang. Continue to simmer over medium-low heat for 5–8 minutes, just until the peas are warmed through and have absorbed some of the smoky, spicy flavor.

Taste and adjust the seasoning. Add more salt, black pepper, or hot sauce as needed. If you prefer a slightly brighter flavor, you can add an extra teaspoon of vinegar at the end. Remove and discard the bay leaf. The mixture should be thick and saucy, spoonable but not soupy.

Step 7: Serve Over Warm Cornbread

Slice the slightly cooled cornbread into wedges (if baked in a skillet) or squares (if baked in a pan). Place a warm piece of cornbread in each serving bowl or on a plate.

Ladle a generous scoop of the smoky black-eyed pea and collard greens skillet over the top of the cornbread so the juices soak into the crumb. Garnish each portion with sliced green onions and a sprinkle of fresh parsley. Serve right away, with extra hot sauce on the table for anyone who wants more kick.

Pro Tips

Wash collards well: Grit can hide in the leaves. Swish them in a large bowl of cool water, then lift them out and repeat with fresh water if needed before slicing.
Do not overbake the cornbread: Start checking at 18 minutes. Pull it as soon as a toothpick comes out clean; overbaking can make it dry.
Control the salt: Different Cajun seasonings vary in saltiness. Taste the skillet before adding extra salt and adjust near the end of cooking.
Adjust the heat level: Leave out the jalapeño and cayenne for a mild dish, or add extra hot sauce at the table for spice-lovers.
Use cast iron if possible: A cast-iron skillet gives cornbread a flavorful crust and holds heat well for serving the dish nice and warm.

Variations

Meaty version: Brown 4 oz diced bacon or andouille sausage in the skillet first, then use the rendered fat (plus a little oil if needed) to sauté the vegetables. Skip or reduce added salt until the end.
Vegan-friendly: Use plant-based milk mixed with 1 tbsp vinegar instead of buttermilk, and substitute melted vegetable oil or vegan butter in the cornbread. The skillet portion is already dairy-free.
Swap the greens: If collards are unavailable, use chopped kale or mustard greens. Cooking time may shorten slightly; start checking for tenderness a few minutes earlier.

Storage & Make-Ahead

Store the skillet mixture and cornbread separately for best texture. Once cooled, refrigerate the black-eyed pea and collard greens skillet in an airtight container for up to 4 days. The cornbread can be kept, tightly wrapped, at room temperature for 1 day or in the refrigerator for up to 4 days. Reheat the skillet gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much.

To freeze, place the cooled skillet mixture in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Cornbread is best fresh, but leftover squares can be wrapped well and frozen for up to 1 month; reheat in a 325°F (165°C) oven until warmed through.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including cornbread and skillet topping): about 600–650 calories, 23–26 g protein, 18–22 g fat, 85–95 g carbohydrates, 12–15 g fiber, and 900–1100 mg sodium (depending on broth, Cajun seasoning, and added salt). These numbers are estimates and will vary with specific brands and any substitutions you use.

Smoky Black-Eyed Peas and Collards Over Cornbread