Black-Eyed Pea Stew with Collards & Rice
by
Carla Hall
A Southern New Year’s essential, this stew layers smoky black-eyed peas, tender collards, and warm spices into a comforting bowl that symbolizes luck, prosperity, and fresh starts.
Prep Time:
20 Minutes
Cook Time
45 Minutes
Serves:
4-6 Servings
Level:
Beginner
Stew
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 smoked turkey leg or ham hock
3 cups chicken broth
2 cups black-eyed peas (cooked or canned, drained)
1 bunch collard greens, stemmed & chopped
1 tsp smoked paprika
½ tsp chili flakes
Salt & pepper
For Serving
Cooked white rice
Hot sauce
Ingredients
Step 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened.
Step 2 Add smoked turkey leg or ham hock and chicken broth. Bring to a simmer.
Step 3 Stir in black-eyed peas, collard greens, smoked paprika, and chili flakes.
Step 4 Simmer for 25–30 minutes until greens are tender.
Step 5 Remove turkey leg or ham hock, shred the meat, and return it to the pot.
Step 6 Season with salt and pepper.
Instructions
Spoon over rice
Finish with hot sauce.