Spicy Black-Eyed Pea and Collard Green Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming stew combining tender black-eyed peas and earthy collard greens with a kick of heat, perfect for a comforting Southern vegetarian meal. This southern-inspired vegan (vegetarian, gluten free) ready in about 85 minutes pairs soaked overnight dried black-eyed peas, chopped collard greens, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 70 min Serves 6 Southern cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and rinse 1 cup dried black-eyed peas soaked overnight. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium yellow onion and 1 diced red bell pepper, sauté for 5 minutes until softened.
  2. Step 2: Stir in 4 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper, cooking for 1 minute until fragrant.
  3. Step 3: Add the black-eyed peas, 4 cups vegetable broth, 1 can (14.5 oz) diced tomatoes with juices, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, reduce heat, and simmer partially covered for 45 minutes.
  4. Step 4: Add 6 cups chopped collard greens to the pot, stir, and continue simmering for another 20 minutes until the greens and peas are tender and the stew thickens.
  5. Step 5: Remove from heat and stir in 1 tbsp apple cider vinegar. Adjust seasoning if needed and serve hot with crusty bread or rice.

Frequently asked questions

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

Total time is about 85 minutes (15 min prep + 70 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 Spicy 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 chopped collard greens from drying out.

Can I substitute ingredients in Spicy 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 Spicy 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.

Is Spicy Black-Eyed Pea and Collard Green Stew vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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