Black-Eyed Pea Collard Stew (Printable)

A comforting Southern stew blending black-eyed peas and tender collard greens with smoky spices.

# 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 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 make it:

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 are softened and 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 to distribute spices evenly and enhance their aromatic qualities.
04 - Add chopped collard greens and cook, stirring frequently, 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 and ensure even distribution.
06 - Bring mixture to a gentle simmer over medium heat. Reduce heat to low, cover with lid, and cook for 45 to 50 minutes, stirring occasionally, until collard greens are tender and flavors have melded together.
07 - Remove bay leaves from the pot. Stir in apple cider vinegar. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle hot stew into bowls and serve immediately. Accompaniments such as cornbread, hot sauce, or fresh lemon juice are optional but recommended.

# Recipe Expert Tips:

01 -
  • It comes together in under two hours but tastes like it simmered all day, which is the kind of kitchen magic that never gets old.
  • One pot means one cleanup, and the flavors only get better if you reheat it the next day or freeze portions for rushed weeks ahead.
02 -
  • Don't skip removing the collard green stems, no matter how much waste it feels like, because they'll never soften enough to enjoy and you'll find yourself fishing them out later.
  • The stew thickens as it cools, so if you're making it ahead, it might need an extra splash of broth when you reheat it to get back to the consistency you want.
03 -
  • If your stew tastes flat after cooking, it's usually crying out for a tiny bit more salt or acid, so taste before you serve and trust your instincts.
  • Cooking the peas from scratch instead of using canned gives you a creamier, more luxurious texture, and the cooking liquid becomes its own savory ingredient you can use in the stew.
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