Smoky Black-Eyed Peas and Collard Greens Stew with Ham Hocks
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 soups ready in about 110 minutes pairs dried black-eyed peas, (about 1.5 lbs total) smoked ham hocks, medium, diced yellow onion 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
Instructions
- Step 1: Rinse 1 cup dried black-eyed peas and soak in water for 4 hours or overnight. Drain before cooking.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove ham hocks, shred meat, discard bones, and return meat to stew. Stir and serve warm with cornbread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Black-Eyed Peas and Collard Greens Stew with Ham Hocks take to make?
Total time is about 110 minutes (20 min prep + 90 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 Peas and Collard Greens Stew with Ham Hocks?
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 Peas and Collard Greens Stew with Ham Hocks?
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 Peas and Collard Greens Stew with Ham Hocks for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Smoky Black-Eyed Peas and Collard Greens Stew with Ham Hocks?
American soups 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.
