Smoky Black-Eyed Pea and Collard Green Stew
A hearty, smoky stew featuring tender black-eyed peas and wilted collard greens simmered with paprika and garlic. This southern american-inspired vegan (vegan) ready in about 80 minutes pairs dried black-eyed peas, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1 cup dried black-eyed peas
- 4 cups water
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 4 cups collard greens, stemmed and chopped
- 2 cups vegetable broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Rinse and soak 1 cup dried black-eyed peas in water overnight or for at least 6 hours. Drain and rinse.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 3: Add 4 minced garlic cloves, 2 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 1 minute until spices are aromatic.
- Step 4: Add the soaked black-eyed peas, 4 cups water, and 2 cups vegetable broth. Bring to a boil then reduce heat to low, simmer covered for 45 minutes until peas are tender.
- Step 5: Stir in 4 cups chopped collard greens, 1 1/2 tsp salt, and 1 tsp black pepper. Cook uncovered for 15 minutes until greens are wilted and tender.
- Step 6: Remove from heat and stir in 1 tbsp lemon juice to brighten the flavors. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Black-Eyed Pea and Collard Green Stew take to make?
Total time is about 80 minutes (10 min prep + 70 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 Smoky Black-Eyed Pea and Collard Green 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 Smoky Black-Eyed Pea and Collard Green 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 Smoky Black-Eyed Pea and Collard Green 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.
Is Smoky Black-Eyed Pea and Collard Green Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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