Spicy Southern Black-Eyed Pea and Collard Green Stew

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A hearty stew combining black-eyed peas and collard greens with smoky spices, inspired by classic Southern regional flavors. This Southern American-inspired soup recipe, 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

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Instructions

1. Step 1: Rinse 1 cup dried black-eyed peas and soak in water overnight or for at least 6 hours, then drain.
2. 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.
3. Step 3: Add 8 oz sliced smoked turkey sausage to the pot and cook for 3-4 minutes until browned on edges.
4. 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.
5. 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.
6. Step 6: Stir in 1 tbsp apple cider vinegar, adjust seasoning to taste, and serve warm with cornbread or rice.