Black-Eyed Pea and Collard Green Stew with Smoked Ham Hock

By · Reviewed by AislePrompt Editorial · ·

A hearty Southern stew that combines tender black-eyed peas and earthy collard greens simmered with smoky ham hock and aromatic spices. This southern-inspired soups ready in about 120 minutes pairs dried black-eyed peas, (about 1 lb) smoked ham hock, chopped collard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 105 min Serves 6 Southern cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried black-eyed peas and soak them in water for 2 hours, then drain.
  2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion, 2 diced celery stalks, and 1 diced carrot. Sauté for 5-6 minutes until softened and fragrant.
  3. Step 3: Add 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried thyme, and 1 bay leaf. Cook for 1 minute until spices release aroma.
  4. Step 4: Add soaked black-eyed peas, 1 smoked ham hock (about 1 lb), and 6 cups chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
  5. Step 5: After 1 hour, add 4 cups chopped collard greens and continue simmering uncovered for 30 more minutes until peas are tender and greens are wilted.
  6. Step 6: Remove the ham hock and shred any meat off the bone, discarding skin and bone. Return shredded meat to the pot.
  7. Step 7: Season stew with salt and black pepper to taste and stir in 1 tbsp apple cider vinegar for brightness. Serve hot with crusty bread if desired.

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Frequently asked questions

How long does Black-Eyed Pea and Collard Green Stew with Smoked Ham Hock take to make?

Total time is about 120 minutes (15 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black-Eyed Pea and Collard Green Stew with Smoked Ham Hock?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black-eyed peas from drying out.

Can I substitute ingredients in Black-Eyed Pea and Collard Green Stew with Smoked Ham Hock?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black-Eyed Pea and Collard Green Stew with Smoked Ham Hock for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Black-Eyed Pea and Collard Green Stew with Smoked Ham Hock?

Southern soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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