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.

Cuisine: Southern

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

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

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Step 2: Add 1/2 cup diced yellow onion and cook for 3-4 minutes until softened.
3. Step 3: Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. 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.
5. Step 5: Bring to a gentle simmer, cover, and cook for 25-30 minutes, stirring occasionally, until collards are tender and flavors meld.
6. Step 6: Taste and adjust salt as needed before serving.