Hearty Southern-Style Collard Green and Black-eyed Pea Stew
A comforting stew featuring tender collard greens and protein-rich black-eyed peas simmered with smoked ham for soulful Southern flavor. This southern american-inspired soups ready in about 115 minutes pairs large (about 1 lb) smoked ham hock, dried black-eyed peas, chopped collard greens 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 large (about 1 lb) smoked ham hock
- 1 cup dried black-eyed peas
- 1 lb, chopped collard greens
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 6 cups chicken broth
- 2 tbsp olive oil
- 1/2 tsp crushed red pepper flakes
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp apple cider vinegar
Instructions
- Step 1: Rinse 1 cup dried black-eyed peas and soak them in cold water for 4 hours; drain before cooking.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until soft and fragrant.
- Step 3: Add the 1 large smoked ham hock and drained black-eyed peas to the pot, then pour in 6 cups chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour until peas are tender.
- Step 4: Stir in 1 lb chopped collard greens, 1/2 tsp crushed red pepper flakes, 1 1/2 tsp salt, and 1 tsp black pepper. Cover and simmer for an additional 30 minutes until greens are tender.
- Step 5: Remove the ham hock, shred any meat off the bone and return it to the pot. Stir in 2 tbsp apple cider vinegar for brightness. Adjust seasoning as needed and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hearty Southern-Style Collard Green and Black-eyed Pea Stew take to make?
Total time is about 115 minutes (10 min prep + 105 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 Hearty Southern-Style Collard Green and Black-eyed Pea Stew?
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 dried black-eyed peas from drying out.
Can I substitute ingredients in Hearty Southern-Style Collard Green and Black-eyed Pea Stew?
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 Hearty Southern-Style Collard Green and Black-eyed Pea Stew 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 Hearty Southern-Style Collard Green and Black-eyed Pea Stew?
Southern 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.
