Black-Eyed Pea and Collard Green Stew with Smoked Turkey

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 soups ready in about 130 minutes pairs dried black-eyed peas, large (about 1.5 lbs) 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.

Prep: 10 min Cook: 120 min Serves 6 Southern United States cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 130 minutes (10 min prep + 120 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 Turkey?

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 Turkey?

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 Turkey 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 Turkey?

Southern United States 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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