Collard Greens and Black-Eyed Peas Stew with Smoked Turkey
A hearty Southern-style stew combining tender collard greens, savory black-eyed peas, and smoky turkey in a flavorful broth. This american-inspired soups ready in about 90 minutes pairs large (about 1.5 lbs) 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 cloves garlic cloves, minced
- 4 cups chicken broth
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- to taste salt
- to taste black pepper
Instructions
- 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.
- 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.
- Step 3: Remove the turkey leg, shred the meat, and discard the bone. Return shredded meat to the pot.
- 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.
- Step 5: Season with salt and black pepper to taste. Serve hot as a comforting and nutritious stew.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Collard Greens and Black-Eyed Peas Stew with Smoked Turkey take to make?
Total time is about 90 minutes (15 min prep + 75 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 Peas Stew with Smoked Turkey?
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 cooked black-eyed peas from drying out.
Can I substitute ingredients in Collard Greens and Black-Eyed Peas Stew with Smoked Turkey?
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 Peas Stew with Smoked Turkey 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.
What goes well with Collard Greens and Black-Eyed Peas Stew with Smoked Turkey?
American soups 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.
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