Southern Style Black-Eyed Pea and Collard Green Stew
A hearty, flavorful Southern stew combining tender black-eyed peas, collard greens, smoked sausage, and traditional seasonings. Perfect for a cozy dinner packed with wholesome ingredients and authentic taste.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Seasoning
- Liquid
Let’s make it
Preparation
Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
Preparation
Add minced garlic and smoked sausage slices to the pot. Cook, stirring occasionally, until sausage is browned and garlic is fragrant, about 3 minutes.
Seasoning
Stir in smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Cook spices with sausage and onion for 1 minute to release aromas.
Main Steps
Add soaked and drained black-eyed peas to the pot. Pour in vegetable broth, stir to combine, and bring to a boil.
Main Steps
Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until peas are tender but not mushy.
Main Steps
Add chopped collard greens to the pot. Stir well, cover again, and cook for an additional 10 minutes until greens are tender.
Finishing
If using, stir in apple cider vinegar to brighten the flavors. Adjust salt and pepper to taste before serving.
Tips & notes
Soaking black-eyed peas overnight softens them and shortens cooking time significantly. Stir the stew occasionally to prevent sticking, and taste near the end to adjust seasoning. For extra smoky flavor, you can substitute smoked sausage with smoked turkey or ham hock.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days. The stew also freezes well; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently over medium-low heat on the stovetop, stirring occasionally and adding a splash of water or broth if needed to prevent drying out. Heat until simmering hot throughout, about 8–10 minutes.
