Spiced Black-Eyed Pea and Collard Green Stew with Smoked Turkey

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A hearty traditional Southern stew combining tender black-eyed peas, smoky turkey, and vibrant collard greens simmered with warm spices. This southern united states-inspired soups ready in about 140 minutes pairs dried black-eyed peas, large (about 1 lb) smoked turkey leg, olive oil 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.

Ingredients

• 1 cup dried black-eyed peas
• 1 large (about 1 lb) smoked turkey leg
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 bunch, stems removed and leaves chopped collard greens
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup dried black-eyed peas and soak them in water for 4 hours or overnight. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 4 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables soften and onions become translucent.
3. Step 3: Add the smoked turkey leg (about 1 lb) to the pot along with the drained black-eyed peas, 1 (14 oz) can diced tomatoes with juice, and 4 cups vegetable broth.
4. Step 4: Stir in 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until the beans are tender.
5. Step 5: Remove the turkey leg, shred the meat, discarding skin and bones, and return the shredded meat to the pot.
6. Step 6: Add 1 bunch chopped collard greens to the stew and cook uncovered for an additional 15 minutes until the greens are tender but still bright green.
7. Step 7: Adjust seasoning with additional salt or pepper if needed. Serve hot as a comforting Southern stew.