Collard Greens and Black-Eyed Pea Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Hearty and smoky stew combining tender collard greens with black-eyed peas and aromatic smoked paprika for a comforting plant-based meal. This West African-inspired vegan recipe, ready in about 75 minutes, pairs collard greens, black-eyed peas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 lb, chopped collard greens
• 1 cup dried or 2 cups cooked black-eyed peas
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp smoked paprika
• 4 cups vegetable broth
• 1 cup, canned diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) cayenne pepper

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

Instructions

1. Step 1: If using dried black-eyed peas, soak 1 cup overnight and cook until tender, about 45 minutes; if using cooked, proceed to step 2.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tbsp smoked paprika and 1/4 tsp cayenne pepper (if using), cooking for 30 seconds to release aromas.
4. Step 4: Add 1 lb chopped collard greens, 2 cups cooked black-eyed peas, 4 cups vegetable broth, and 1 cup canned diced tomatoes. Stir to combine.
5. Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 40 minutes until the collard greens are tender and flavors meld.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Serve warm as a filling vegan stew.