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

By · Reviewed by AislePrompt Editorial · ·

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 soups ready in about 110 minutes pairs dried black-eyed peas, (about 1 lb) smoked turkey leg, 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.

Prep: 20 min Cook: 90 min Serves 6 Southern cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Spiced Black-Eyed Pea and Collard Greens Stew with Smoked Turkey 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 Spiced Black-Eyed Pea and Collard Greens Stew with Smoked Turkey?

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 Greens Stew with Smoked Turkey?

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 Greens Stew with Smoked Turkey 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 Greens Stew with Smoked Turkey?

Southern 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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