Slow-Cooked Black-Eyed Pea and Collard Greens Stew
A hearty, budget-friendly stew simmered to perfection with tender collards and protein-packed black-eyed peas. This southern-inspired vegetarian ready in about 45 minutes pairs chopped (stems removed) collard greens, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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
- 2 cups, cooked (canned, drained) black-eyed peas
- 2 cups, chopped (stems removed) collard greens
- 1/2 cup, diced yellow onion
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1/4 cup vegetable broth
- 1/4 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- to taste salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Step 2: Add 1/2 cup diced yellow onion and cook for 3-4 minutes until softened.
- Step 3: Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
- Step 4: Add 2 cups chopped collard greens, 2 cups drained black-eyed peas, 1/4 cup vegetable broth, 1/4 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp black pepper. Mix well.
- Step 5: Bring to a gentle simmer, cover, and cook for 25-30 minutes, stirring occasionally, until collards are tender and flavors meld.
- Step 6: Taste and adjust salt as needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Black-Eyed Pea and Collard Greens Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Slow-Cooked Black-Eyed Pea and Collard Greens 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 diced yellow onion from drying out.
Can I substitute ingredients in Slow-Cooked Black-Eyed Pea and Collard Greens 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 Slow-Cooked Black-Eyed Pea and Collard Greens Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Cooked Black-Eyed Pea and Collard Greens Stew?
Southern vegetarian 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.
What others are saying
- ★★★★★
My kids actually ate vegetables for once!
- ★★★★★
The collards were tender and the black-eyed peas were flavorful.
- ★★★★★
Perfect for a cozy Sunday dinner with my family.
