Black-Eyed Pea and Collard Green Stew with Smoked Turkey

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Hearty Southern stew featuring black-eyed peas simmered with smoky turkey, tender collard greens, and a savory blend of spices. This Southern United States-inspired soup recipe, ready in about 130 minutes, pairs dried black-eyed peas, smoked turkey leg, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 cup dried black-eyed peas
• 1 large (about 1.5 lbs) smoked turkey leg
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 3 cups collard greens, chopped
• 1/4 tsp crushed red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried black-eyed peas and soak in water for 4 hours or overnight. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 diced medium onion, 2 diced celery stalks, and 2 diced carrots. Sauté for 5 minutes until vegetables soften.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add soaked black-eyed peas, 1 large smoked turkey leg, and 6 cups chicken broth to the pot.
4. Step 4: Bring stew to a boil, then reduce heat to low and simmer uncovered for 1.5 hours until beans are tender and meat is falling off the bone.
5. Step 5: Remove smoked turkey leg, shred the meat discarding bones and skin, then return meat to the stew. Add 3 cups chopped collard greens, 1/4 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Simmer for another 15 minutes until greens are tender.
6. Step 6: Taste and adjust seasoning if needed before serving hot.