Black-Eyed Pea Stew with Collard Greens
A hearty, slow-simmered stew featuring protein-rich black-eyed peas and tender collard greens. This american-inspired soups (vegetarian) ready in about 55 minutes pairs chopped collard greens, medium, diced onion, minced garlic 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 can (15 oz), drained and rinsed black-eyed peas
- 2 cups, chopped collard greens
- 1 medium, diced onion
- 2 cloves, minced garlic
- 2 cups chicken broth
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large pot, sauté 1 diced medium onion and 2 minced garlic cloves in medium heat for 4 minutes until softened, stirring occasionally.
- Step 2: Add 2 cups chopped collard greens and cook for 2 minutes to wilt.
- Step 3: Stir in 1 can (15 oz) drained and rinsed black-eyed peas, 2 cups chicken broth, 1 tsp smoked paprika, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Bring to a gentle simmer over medium-low heat, then cover and cook for 25 minutes, stirring once halfway through.
- Step 5: Uncover and simmer 5 more minutes to allow flavors to meld and the stew to thicken slightly, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Black-Eyed Pea Stew with Collard Greens take to make?
Total time is about 55 minutes (25 min prep + 30 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 Stew with Collard Greens?
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 chopped collard greens from drying out.
Can I substitute ingredients in Black-Eyed Pea Stew with Collard Greens?
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 Stew with Collard Greens 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.
Is Black-Eyed Pea Stew with Collard Greens vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
