Black-eyed Pea Collard Stew (Printable)

A comforting Southern stew with black-eyed peas, collard greens, and smoky spices simmered to perfection.

# 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 (about 10 oz), stems removed, leaves chopped
08 - 1 can (14.5 oz) 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 Seasonings

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 Steps:

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.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute to activate the spices.
04 - Add chopped collard greens and cook, stirring constantly, for 3 to 4 minutes until they begin to wilt.
05 - Pour in the diced tomatoes with juices, black-eyed peas, vegetable broth, water, and bay leaves. Stir thoroughly to combine all ingredients.
06 - Bring mixture to a simmer. Reduce heat to low, cover pot, and cook for 45 to 50 minutes, stirring occasionally, until collards are tender and flavors have melded.
07 - Remove bay leaves from pot. Stir in apple cider vinegar. Taste and adjust seasoning as needed.
08 - Ladle hot stew into bowls and serve immediately. Pair with cornbread if desired.

# Expert Advice:

01 -
  • It comes together in just over an hour, making it perfect for busy weeknights when you want something that tastes like you've been cooking all day.
  • One pot means less cleanup, and the stew tastes even better the next day when the flavors have had time to settle and deepen.
  • It's naturally vegetarian but can easily absorb smoky meat flavors if that's what you're craving, making it flexible for any table.
02 -
  • Don't skip removing the stems from the collard greens—they won't soften no matter how long you cook, and they'll make the stew gritty if you leave them in.
  • The smoked paprika is what gives this stew its soul food character, so don't substitute it with regular paprika or the whole thing tastes like a generic vegetable soup.
  • If you want the deep, smoky flavor of traditional versions made with ham hock or smoked turkey, adding liquid smoke or diced smoked meat to the base vegetables does the job beautifully.
03 -
  • Rinsing canned beans removes excess sodium and starch, which keeps the stew from being gluey and lets the individual flavors shine through.
  • Don't skip the final apple cider vinegar—it's the move that separates a good stew from an unforgettable one, adding brightness that makes you want another spoonful.
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