Hearty Southern-Style Collard Green and Black-eyed Pea Stew

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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 soup recipe, ready in about 115 minutes, pairs smoked ham hock, dried black-eyed peas, 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

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

Instructions

1. Step 1: Rinse 1 cup dried black-eyed peas and soak them in cold water for 4 hours; drain before cooking.
2. 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.
3. 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.
4. 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.
5. 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.