Save Soul Food Black-Eyed Pea and Collard Green Stew is a hearty, comforting Southern classic that brings together earthy black-eyed peas, tender collard greens, and a blend of smoky spices. Perfect for chilly days or cozy family gatherings, this stew offers a nourishing and flavorful meal that celebrates the warmth of Southern American cuisine in an easy-to-make, vegetarian-friendly dish.
Save This stew brings soulful Southern flavors to your table with its smoky paprika and thyme, balanced by a touch of heat from jalapeño and cayenne pepper. The apple cider vinegar added at the end brightens the dish, making it irresistibly savory and well-rounded.
Ingredients
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- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 bunch collard greens (about 10 oz/280 g), stems removed, leaves chopped
- 1 (14.5 oz/410 g) can diced tomatoes, with juices
- 3 cups cooked black-eyed peas (or 2 cans, drained and rinsed)
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon apple cider vinegar
Instructions
- 1. Heat olive oil in a large heavy pot or Dutch oven over medium heat.
- Add onion, carrots, celery, and jalapeño (if using). Sauté for 6–8 minutes until softened.
- 2. Add garlic and sauté for 1 minute until fragrant.
- 3. Stir in smoked paprika, thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute more.
- 4. Add chopped collard greens and cook, stirring, for 3–4 minutes, until they begin to wilt.
- 5. Pour in the diced tomatoes with their juices, black-eyed peas, vegetable broth, water, and bay leaves. Stir to combine.
- 6. Bring to a simmer. Reduce heat to low, cover, and cook for 45–50 minutes, stirring occasionally, until the collards are tender and flavors meld.
- 7. Remove bay leaves. Stir in apple cider vinegar. Taste and adjust seasoning as needed.
- 8. Serve hot with cornbread, if desired.
Zusatztipps für die Zubereitung
Use a heavy pot or Dutch oven to ensure even heat distribution for the best melding of flavors. When sautéing the vegetables, don’t rush the process—softening them gently brings out their natural sweetness, enriching the stew’s depth.
Varianten und Anpassungen
For a richer, smoky flavor, sauté 4 oz (115 g) diced smoked turkey or ham with the vegetables, or add 1 teaspoon liquid smoke with the spices. Increase jalapeño or cayenne pepper for more heat. Omit meat additions to keep it vegan.
Serviervorschläge
Serve this stew hot, accompanied by classic Southern sides like golden cornbread, hot sauce, or a splash of fresh lemon juice to brighten the flavors even further.
Save Enjoy a nourishing and soulful Southern stew that brings together simple ingredients with rich flavors. This black-eyed pea and collard green stew is an inviting dish for any occasion, nourishing body and spirit alike.
