Collard Green and Black-Eyed Pea Stew with Smoked Turkey

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A hearty South Carolina-inspired stew combining smoky turkey, tender collard greens, and black-eyed peas in a savory broth. This Southern-inspired soup recipe, ready in about 110 minutes, pairs smoked turkey leg, dried black-eyed peas, yellow onion, diced 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 large (about 2 lbs) smoked turkey leg
• 1 cup dried black-eyed peas
• 6 cups collard greens, stems removed and chopped
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• to taste salt
• 1/4 tsp (optional) red pepper flakes

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 2 hours, then drain.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion, 1 diced carrot, and 2 diced celery stalks. Sauté for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
4. Step 4: Pour in 6 cups chicken broth and add the smoked turkey leg. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
5. Step 5: Add the soaked black-eyed peas and cook for 30 minutes until tender.
6. Step 6: Stir in 6 cups chopped collard greens, 1/2 tsp black pepper, and salt to taste. Simmer an additional 10-15 minutes until greens are tender.
7. Step 7: Remove the turkey leg, shred the meat off the bone, and return the meat to the stew. Discard the bone.
8. Step 8: Add 1/4 tsp red pepper flakes if using, stir well, and serve hot.