Spiced Black-Eyed Pea and Collard Green Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty stew combining tender black-eyed peas and earthy collard greens, simmered with smoky spices for a comforting Southern-inspired dish. This southern united states-inspired soups ready in about 105 minutes pairs dried black-eyed peas, water, (about 1 lb) smoked turkey leg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 90 min Serves 6 Southern United States cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried black-eyed peas and soak in water overnight or for at least 6 hours. Drain before cooking.
  2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
  3. Step 3: Add the soaked black-eyed peas, 4 cups water, and 1 smoked turkey leg to the pot. Bring to a boil, then reduce heat to low and simmer partially covered for 1 hour until peas are tender.
  4. Step 4: Remove the smoked turkey leg, shred the meat off the bone, and discard the bone and skin. Return the shredded turkey meat to the pot.
  5. Step 5: Stir in 4 cups chopped collard greens, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for another 20 minutes until greens are tender and stew has thickened slightly.
  6. Step 6: Remove from heat and stir in 2 tbsp apple cider vinegar to brighten the flavors. Serve hot with cornbread or rice.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Black-Eyed Pea and Collard Green Stew take to make?

Total time is about 105 minutes (15 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 Spiced 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 Spiced 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 Spiced Black-Eyed Pea and Collard Green Stew 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 Spiced Black-Eyed Pea and Collard Green Stew?

Southern United States 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.

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