Black-Eyed Pea Collard Ramen
Black-eyed peas and collard greens are the kind of Southern comfort food that comes with history, tradition, and the understanding that you're eating something your grandmother probably made better. The peas are creamy and earthy, the collards are bitter and tender, and together they taste like New Year's Day and Sunday dinners and all the meals that matter. Serving them over ramen noodles in a smoky, garlicky broth is the kind of fusion that either makes you a genius or gets you kicked out of the family reunion, depending on who you ask. The noodles soak up the pot liquor from the greens, the black-eyed peas add heft and creaminess, and the whole thing tastes like the South decided to take a trip to Japan and brought all the best flavors along for the ride. It's hearty, it's comforting, and it's proof that tradition doesn't have to stay in one place to stay meaningful.
Peas bloom in the pot—collards wilt to Southern heat—tradition meets steam.
Let Me Tell You...
I grew up eating black-eyed peas on New Year's Day because that's what you do in the South if you want good luck, according to my grandmother.
She'd make a big pot of them with ham hocks and onions, and serve them with collard greens and cornbread, and the whole meal was supposed to bring prosperity and health for the year ahead.
I didn't believe in the luck part, but I ate it anyway because it was delicious and also because arguing with my grandmother was a losing battle.
The peas were creamy and earthy, the greens were smoky and tender, and the pot liquor that pooled at the bottom of the bowl was so good I'd soak my cornbread in it until it fell apart.
You need that smoky depth.
Years later, I'm living in a city where no one knows what Hoppin' John is, and I'm craving those New Year's peas but don't want to make a whole pot for just myself.
I had a can of black-eyed peas in the pantry and some collard greens in the fridge that were about to go bad, so I figured I'd improvise.
I sautéed onions and garlic in a pot, added the peas and greens, and poured in some vegetable broth with a generous amount of smoked paprika to fake that ham hock flavor.
The greens wilted down and released their liquid, and the whole thing started to smell like my grandmother's kitchen.
They should be tender but still have some bite and color.
I had ramen noodles because I always have ramen noodles, and I thought they'd work as well as anything else to soak up all that smoky, garlicky broth.
I cooked the noodles, drained them, and ladled the black-eyed peas and collards over the top.
The broth was dark and rich, with that smoky depth I remembered from childhood, and the noodles soaked it up like they were designed for this exact purpose.
I crumbled some cornbread on top because that felt right, and added a few dashes of hot sauce because I'm not subtle.
It's tradition, but better.
The first bite was pure nostalgia.
The black-eyed peas were creamy and earthy, the collards were smoky and tender with just a hint of bitterness, and the noodles tied it all together into something that felt both familiar and new.
The cornbread soaked up the broth and turned soft and rich, and the hot sauce added just enough heat to wake everything up.
It wasn't the same as my grandmother's version, but it was close enough to make me feel like I'd brought a piece of home with me, even if I was eating it alone in a tiny apartment with no one to share it with.
Sometimes the best fusion is the kind that reminds you where you came from while letting you move forward.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1 can (15 oz) black-eyed peas, drained and rinsed
- 4 cups collard greens, stems removed and roughly chopped
- 4 cups vegetable broth (preferably low-sodium)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon liquid smoke (optional, for extra smokiness)
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
- Hot sauce, for serving
- Cornbread crumbles (optional, for topping)
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and smoked paprika, and cook for 1 minute until fragrant.
- Add the vegetable broth, black-eyed peas, bay leaf, and liquid smoke (if using). Bring to a simmer and cook for 10 minutes to let the flavors meld.
- Add the chopped collard greens to the pot. Stir to combine and cook for 8-10 minutes until the greens are tender but still vibrant. Stir in the apple cider vinegar. Remove the bay leaf. Taste and adjust seasoning with salt and black pepper as needed.
- While the greens cook, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot black-eyed peas, collard greens, and broth over the noodles.
- Top with cornbread crumbles (if using) and serve immediately with hot sauce on the side.