Sweet Potato and Black-Eyed Pea Stew with Collard Greens
A hearty Southern-inspired stew combining tender sweet potatoes, black-eyed peas, and nutritious collard greens simmered in a savory broth. This southern united states-inspired soups (vegetarian, gluten free) ready in about 45 minutes pairs sweet potatoes peeled and cubed, collard greens chopped, medium yellow onion diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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
- 2 cups sweet potatoes peeled and cubed
- 1 1/2 cups canned black-eyed peas drained and rinsed
- 2 cups collard greens chopped
- 1 medium yellow onion diced
- 4 cloves garlic cloves minced
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper ground
- 1 tbsp apple cider vinegar
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing for 4-5 minutes until soft and fragrant.
- Step 2: Add 2 cups peeled and cubed sweet potatoes, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp ground black pepper. Stir to coat the vegetables with spices.
- Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until sweet potatoes begin to soften.
- Step 4: Stir in 1 1/2 cups drained and rinsed black-eyed peas and 2 cups chopped collard greens. Continue simmering uncovered for another 10 minutes until collard greens are tender and stew thickens slightly.
- Step 5: Remove from heat and stir in 1 tbsp apple cider vinegar to brighten flavors. Adjust seasoning with additional salt and pepper if desired. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Potato and Black-Eyed Pea Stew with Collard Greens take to make?
Total time is about 45 minutes (15 min prep + 30 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 Sweet Potato and Black-Eyed Pea Stew with Collard Greens?
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 collard greens chopped from drying out.
Can I substitute ingredients in Sweet Potato and Black-Eyed Pea Stew with Collard Greens?
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 Sweet Potato and Black-Eyed Pea Stew with Collard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sweet Potato and Black-Eyed Pea Stew with Collard Greens 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.
