Spicy Southern Black-Eyed Pea and Collard Green Stew
A hearty stew combining black-eyed peas and collard greens with smoky spices, inspired by classic Southern regional flavors. This southern american-inspired soups ready in about 90 minutes pairs dried black-eyed peas, water, smoked turkey sausage, sliced 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 cup dried black-eyed peas
- 4 cups water
- 8 oz smoked turkey sausage, sliced
- 4 cups collard greens, stems removed and chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 tbsp apple cider vinegar
Instructions
- Step 1: Rinse 1 cup dried black-eyed peas and soak in water overnight or for at least 6 hours, then drain.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
- Step 3: Add 8 oz sliced smoked turkey sausage to the pot and cook for 3-4 minutes until browned on edges.
- Step 4: Stir in drained black-eyed peas, 2 cups chicken broth, 4 cups chopped collard greens, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour until peas are tender and greens are softened.
- Step 6: Stir in 1 tbsp apple cider vinegar, adjust seasoning to taste, and serve warm with cornbread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Southern Black-Eyed Pea and Collard Green Stew take to make?
Total time is about 90 minutes (15 min prep + 75 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 Southern 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 Spicy Southern 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 Southern 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 Spicy Southern Black-Eyed Pea and Collard Green Stew?
Southern American 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.
