Collard Greens and Black-Eyed Pea Stew with Smoked Sausage
Hearty stew combining tender collard greens, creamy black-eyed peas, and smoky sausage for a warming, protein-rich meal. This southern-inspired one pot ready in about 75 minutes pairs chopped collard greens, dried or 2 cups cooked black-eyed peas, sliced smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 5, 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
- 12 oz, sliced smoked sausage
- 1 medium, chopped onion
- 2, minced garlic cloves
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: If using dried black-eyed peas, soak 1 cup overnight and cook separately until tender (about 45 minutes); if canned, drain 2 cups cooked peas.
- Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium onion and 2 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
- Step 3: Add 12 oz sliced smoked sausage and cook for 5 minutes until edges brown and sausage releases aroma.
- Step 4: Stir in 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute.
- Step 5: Pour in 4 cups chicken broth and bring to a simmer.
- Step 6: Add 1 lb chopped collard greens and cooked black-eyed peas to the pot; stir to combine.
- Step 7: Cover and simmer for 30 minutes over low heat until greens are tender and flavors meld.
- Step 8: Adjust seasoning as needed and serve hot with crusty bread or over rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Collard Greens and Black-Eyed Pea Stew with Smoked Sausage take to make?
Total time is about 75 minutes (20 min prep + 55 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 Collard Greens and Black-Eyed Pea Stew with Smoked Sausage?
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 Collard Greens and Black-Eyed Pea Stew with Smoked Sausage?
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 Collard Greens and Black-Eyed Pea Stew with Smoked Sausage for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Collard Greens and Black-Eyed Pea Stew with Smoked Sausage?
Southern one pot 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.
