Collard Greens and Black-Eyed Peas Stew with Smoked Turkey

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A hearty Southern-style stew combining tender collard greens, savory black-eyed peas, and smoky turkey in a flavorful broth. This American-inspired soup recipe, ready in about 90 minutes, pairs smoked turkey leg, collard greens, washed and chopped, cooked black-eyed peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 1.5 lbs) smoked turkey leg
• 6 cups collard greens, washed and chopped
• 2 cups cooked black-eyed peas
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes
• to taste salt
• to taste black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sauté for 4-5 minutes until fragrant and translucent.
2. Step 2: Add 1 large smoked turkey leg and 4 cups chicken broth to the pot. Bring to a simmer, cover, and cook for 45 minutes to infuse flavor.
3. Step 3: Remove the turkey leg, shred the meat, and discard the bone. Return shredded meat to the pot.
4. Step 4: Add 6 cups chopped collard greens, 2 cups cooked black-eyed peas, and 1/2 tsp red pepper flakes to the pot. Simmer uncovered for 20 minutes until the greens are tender.
5. Step 5: Season with salt and black pepper to taste. Serve hot as a comforting and nutritious stew.