Leftover Ham Black Eyed Peas with Collards and Cabbage

A Pot of Luck and Love

Every New Year’s Day, my grandma would put a big pot on the stove. She said it brought good luck for the whole year. I never argued with her. The smell alone was worth it.

This recipe is my version of that pot. It uses leftover ham from a holiday dinner. It has black-eyed peas for coins and greens for paper money. Doesn’t that smell amazing before it even starts?

Do you have a lucky dish your family makes? I would love to hear about it.

The Story Behind the Spoon

I still laugh at the time I forgot the ham bone. I used a smoked turkey leg instead, and it was just as good. That is the beauty of this soup. It does not judge you.

Black-eyed peas have been a symbol of luck for a very long time. Collard greens look like folded money. When you eat them together, you are eating a wish for a full wallet and a full heart. Why this matters: Sometimes, food is just food. But sometimes, it is hope you can hold in a spoon.

Fun fact: In the American South, some folks say you must eat exactly 365 black-eyed peas for good luck every single day of the year. I just eat until my belly is happy.

Let the Pot Do the Work

You start by cooking onions and celery in a little oil. This is the quiet part of the recipe. The kitchen fills with a sweet smell while you chop the greens. Take your time. There is no rush.

Once you add the ham bone and the peas, everything gets busy. The bubbles slow down as the cabbage and collards go in. You just wait, and the pot does the magic. This meal teaches you patience is part of the flavor.

Do you ever just stir a pot and think about your day? That counts as cooking, in my book.

Why Greens and Peas Belong Together

Collard greens are tough, so they need time to get soft. Cabbage is sweeter and quicker. Together, they make a happy team. The ham gives them a smoky hug.

Why this matters: Eating dark leafy greens like collards is good for your bones and your blood. This is not a diet lecture. It is just a nice fact to know while you slurp your soup. You get strong without even trying.

Here is a question for you: Which green do you like more, collards or cabbage? I am team collard, but I love them both.

Making It Your Own

Do not have a ham bone? Use a smoked turkey wing or even a ham hock. Want it spicy? Add that pinch of cayenne. My grandpa used to add hot sauce at the table until his face turned red.

Leftover ham makes this meal cheap and honest. You are not wasting anything. That is the grandmother way. You stretch a little bit of meat into a big pot of love.

Think about your own kitchen. What leftover do you always try to use up? Tell me about it.

The Last Bite

When the soup is done, the cabbage is soft and the greens are silky. The broth tastes like a hug from the inside. You pull out the ham bone and pick off any meat left behind. That is the cook’s secret snack.

Serve it with cornbread for dunking. Or just eat it in a big bowl with a spoon. No fancy rules here. This is food for real people on a real day.

I hope you try this and feel lucky. I think you will.

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 tablespoon
Ham bone plus diced ham	1 bone + 2 cups (10 oz)	Leftover ham
Yellow onions, chopped	2 medium
Celery, chopped	3 stalks
Kosher salt	1 teaspoon
Garlic, minced	7 cloves
Low-sodium chicken stock or water	2 cups
Cabbage, chopped	1 small head (1 ½ lbs)
Collard greens, stemmed and chopped	1 bunch (12 oz stemmed)
Freshly ground black pepper	1 ½ teaspoons
Cayenne pepper	¼ teaspoon	Optional
Canned black-eyed peas, drained and rinsed	2 (15 oz) cans

My Grandma’s Lucky New Year’s Pot

I still remember the first time I made this soup. It was a cold, rainy January first. My grandma always said black-eyed peas bring good luck for the year ahead. I didn’t believe her, but I loved the smell. Doesn’t that ham bone simmering on the stove smell amazing?

This recipe uses leftover holiday ham. It turns a tired fridge into a warm, cozy dinner. The collards and cabbage soak up all that salty, smoky flavor. You get a big pot of comfort for very little work. That’s my favorite kind of cooking.

I learned the hard way to never skip rinsing the canned peas. That extra starch can make your soup cloudy. (Hard-learned tip: rinse them well in a colander first.) Your pot will stay pretty and clear. Plus, the taste is much cleaner.

Here is how we make it. Grab a big heavy pot and let’s get started. This is not a fancy meal. It is a hug in a bowl. A real Southern kitchen hug.

Step 1: Heat the olive oil in your pot over medium heat. Add the chopped onions and celery with a pinch of salt. Cook them until they are soft and the edges turn golden brown. This takes about 10 to 14 minutes. I love watching them shrink and get sweet.

Step 2: Toss in the minced garlic and stir for one minute. Just until you smell it. Don’t let it burn or it will taste bitter. That is a mistake I made once. I still laugh at that smoky kitchen.

Step 3: Pour in the chicken stock and add the ham bone, diced ham, and drained black-eyed peas. Turn the heat up to medium-high and bring it to a boil. Give it a good stir and listen for that happy bubbling sound. My kids always run in when they hear it.

Step 4: Stir in the chopped cabbage, collard greens, black pepper, and a pinch of cayenne if you like heat. Turn the heat down to medium and let it cook uncovered. Let the greens soften for about 15 minutes. They will look like a mountain at first.

Step 5: Partially cover the pot and turn the heat to medium-low. Let it simmer for another 25 minutes. The greens will melt down and the broth will get rich and thick. That is when the magic happens. What is your favorite way to eat greens? Share below!

Step 6: Fish out the ham bone and throw it away. Taste the soup and add more salt or pepper if you want. Ladle it into bowls and serve warm. It gets even better the next day.

Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists on This Soup

Sometimes I like to play with this recipe. It is so forgiving. You can change it up without messing it up. Here are three ways I have tried it.

Go Vegetarian: Skip the ham and bone. Use smoked paprika and a splash of liquid smoke instead. Add an extra can of beans for protein. It is still rich and hearty.

Make It Spicy: Double the cayenne pepper and add a diced jalapeño with the onions. Stir in a spoonful of hot sauce at the end. Your nose will tingle in the best way.

Switch the Greens: Use kale or turnip greens instead of collards. Chop them small so they cook quickly. Each green gives a slightly different taste. Which one would you try first? Comment below!

What to Serve With Your Soup

This soup is a meal on its own, but a few sides make it special. I like to serve it with a wedge of warm cornbread. The sweet bread soaks up all that broth. A slice of crusty bread works too.

For a fresh bite, add a simple side salad with lemon vinaigrette. The tang cuts through the richness. My grandkids love to sprinkle hot sauce on top.

For drinks, a cold glass of sweet tea is perfect. Grown-ups might enjoy a light red wine like a Pinot Noir. The wine’s fruitiness matches the smoky ham. Which would you choose tonight?

How to Store and Reheat This Comforting Stew

This stew tastes even better the next day. I learned that by accident. I once made a big pot and had nowhere to put it but the fridge.

Let the stew cool completely before storing. Put it in airtight containers. It will keep in the fridge for up to four days.

For the freezer, use heavy-duty freezer bags. Lay them flat to save space. This stew freezes well for up to three months.

To reheat, warm it on the stove over medium-low heat. Add a splash of water or broth if it looks thick. Stir often so it heats evenly.

Batch cooking this dish matters because it saves you time on busy nights. You can pull dinner from the freezer like magic. Have you ever tried storing it this way? Share below!

Common Cook Problems and Easy Fixes

Sometimes the greens turn out too tough. This happens if you don’t cook them long enough. Give them the full 25 minutes covered.

I remember the first time I made collards. I thought they would wilt like spinach. They need time to soften, so be patient.

Another problem is bland broth. The ham bone adds lots of flavor, but do not skip the salt. That first pinch wakes everything up.

The stew can also become too watery. Cook it uncovered for the first 15 minutes. That lets extra liquid steam away.

Fixing these issues improves your cooking confidence. You learn to trust your pot and your nose. It also makes the flavors deep and rich. Which of these problems have you run into before?

Your Top 5 Questions Answered

Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free chicken stock. Check your ham too.

Q: Can I make it ahead of time?
A: Absolutely. It tastes even better after a day in the fridge.

Q: What can I swap for collard greens?
A: Use kale or spinach. Collards are traditional, but any green works.

Q: How do I scale the recipe for two people?
A: Cut all ingredients in half. Use a smaller pot and check the salt.

Q: Do I really need the ham bone?
A: It adds a smoky flavor you cannot get from ham alone. Use it if you can.

Which tip will you try first?

A Warm Goodbye from My Kitchen to Yours

I hope this stew warms your home like it does mine. There is something special about a pot that fills the whole house with good smells.

*Fun fact: Black-eyed peas are actually beans, not peas. They bring good luck when eaten on New Year’s Day.*

I would love to see your pot of greens on the stove. Have you tried this recipe? Tag us on Pinterest! Share your photos and stories. That is how our little kitchen family grows.

Happy cooking!

—Chloe Hartwell.