Smoky Black-Eyed Peas and Collard Greens Stew with Ham Hocks

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty Southern stew combining smoky ham hocks with tender black-eyed peas and collard greens, simmered to develop rich, comforting flavors. This American-inspired soup recipe, ready in about 110 minutes, pairs dried black-eyed peas, smoked ham hocks, collard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cup dried black-eyed peas
• 2 (about 1.5 lbs total) smoked ham hocks
• 1 bunch (about 8 cups chopped) collard greens
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 2, diced celery stalk
• 3, minced garlic cloves
• 6 cups chicken broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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 in water for 4 hours or overnight. Drain before cooking.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 1 diced medium onion, 1 diced large carrot, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes; cook for 1 minute until aromatic.
4. Step 4: Add 2 smoked ham hocks and soaked black-eyed peas, then pour in 6 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
5. Step 5: After 1 hour, add 8 cups chopped collard greens, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for another 30 minutes until greens are tender and peas are creamy.
6. Step 6: Remove ham hocks, shred meat, discard bones, and return meat to stew. Stir and serve warm with cornbread or rice.