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

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A hearty stew combining classic Southern black-eyed peas and collard greens infused with smoked turkey and warm spices for comforting depth. This Southern-inspired soup recipe, ready in about 110 minutes, pairs black-eyed peas, smoked turkey leg, 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 1/2 cups dried black-eyed peas
• 1 (about 1 lb) smoked turkey leg
• 1 lb, stems removed and chopped collard greens
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 2 medium, diced carrots
• 4, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp dried thyme
• 6 cups chicken broth
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Rinse 1 1/2 cups dried black-eyed peas and soak in cold water for at least 4 hours or overnight, then drain.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium yellow onion, 2 diced celery stalks, and 2 diced carrots. Sauté for 5 minutes until softened.
3. Step 3: Add 4 minced garlic cloves, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1 tsp dried thyme. Stir and cook for 1 minute until fragrant.
4. Step 4: Add the soaked and drained black-eyed peas and 1 smoked turkey leg (about 1 lb) to the pot. Pour in 6 cups chicken broth and bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer gently for 1 hour until the peas are tender.
6. Step 6: Remove the smoked turkey leg, shred the meat, discard the bone and skin, and return the shredded meat to the pot.
7. Step 7: Add 1 lb chopped collard greens (stems removed) to the stew, stirring until wilted. Simmer uncovered for an additional 15 minutes. Season with salt and black pepper to taste before serving.