Black Eyed Pea Collard Stew (Printer-Friendly)

A comforting stew with black-eyed peas, collard greens, smoky spices, and hearty Southern flavors.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 large carrots, diced
05 - 2 celery stalks, diced
06 - 1 jalapeño, seeded and finely chopped (optional)
07 - 1 bunch collard greens (approximately 10 ounces), stems removed, leaves chopped
08 - 1 can (14.5 ounces) diced tomatoes with juices

→ Legumes

09 - 3 cups cooked black-eyed peas (or 2 cans, drained and rinsed)

→ Liquids

10 - 4 cups low-sodium vegetable broth
11 - 1 cup water

→ Spices and Seasoning

12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon cayenne pepper (optional)
15 - 1 teaspoon salt (or to taste)
16 - 1/2 teaspoon black pepper
17 - 2 bay leaves
18 - 1 tablespoon apple cider vinegar

# How to Prepare:

01 - Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add diced onion, carrots, celery, and jalapeño if using. Sauté for 6 to 8 minutes until vegetables soften and become translucent.
02 - Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Stir in smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring continuously to bloom the spices and release their essential oils.
04 - Add chopped collard greens and cook, stirring, for 3 to 4 minutes until they begin to wilt and reduce in volume.
05 - Pour in diced tomatoes with their juices, black-eyed peas, vegetable broth, water, and bay leaves. Stir thoroughly to combine all ingredients evenly.
06 - Bring the mixture to a simmer over medium heat. Reduce heat to low, cover with a lid, and cook for 45 to 50 minutes, stirring occasionally, until collard greens are tender and flavors have melded.
07 - Remove bay leaves from the stew. Stir in apple cider vinegar and taste. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle stew into serving bowls and serve hot. Pair with cornbread or hot sauce if desired.

# Expert Advice:

01 -
  • It comes together in under two hours and tastes like you've been tending it all day long.
  • The collard greens become so tender and silky they practically melt, while the black-eyed peas stay whole and hearty.
  • One pot means less cleanup, more time sitting at the table with people who matter.
02 -
  • The collard greens need that full forty-five to fifty minutes to become truly tender; rushing this step means chewy greens that won't surrender to the broth.
  • Apple cider vinegar isn't a fancy addition, it's essential—it lifts every other flavor and prevents the stew from tasting flat and one-note.
03 -
  • If you cook with dried black-eyed peas instead of canned, soak them the night before and you'll notice they have a better texture and flavor that carries through the entire stew.
  • The stew actually tastes better the next day after the flavors have had time to marry and deepen, so make it ahead without guilt.
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