Black-Eyed Pea and Collard Greens Stew
This is a Southern-style stew built around black-eyed peas and collard greens, leaning on smoked paprika to give it a little depth without any meat. It's a fully plant-based dish that still tastes like it has some smokiness to it.
Black-eyed peas hold their shape better than some beans through a longer simmer, so the stew doesn't turn to mush. Smoked paprika does a lot of work here, giving the stew a flavor that usually comes from ham hocks or bacon.
Collard greens take longer to soften than spinach or kale, so I let them simmer well past the point I would with a more delicate green. This is one of the more traditional Southern flavors in my vegetarian rotation.
The recipe card has the full ingredient list and simmer time for the entire ten-portion batch. Let the stew cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. This black-eyed pea stew is a good plant-based take on a Southern classic.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Black-Eyed Pea and Collard Greens Stew
YIELD
10 portions
ESTIMATED NUTRITION
235 calories • 12g protein • 36g carbs • 6g fat per portion
What I really like about this recipe is how much smokiness the paprika adds without needing any meat at all.
Ingredients
• 5 cans black-eyed peas, drained
• 15 cups chopped collard greens
• 1 1/2 cans diced tomatoes
• 2 1/2 onion, diced
• 3 tbsp olive oil
• 5 tsp smoked paprika
• 6 cups vegetable broth
• salt and pepper
Directions
1. Sauté the onion in olive oil until softened, about 6 minutes.
2. Add the tomatoes, black-eyed peas, smoked paprika, and broth; bring to a simmer.
3. Stir in the collard greens and simmer 15–20 minutes, until tender.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming. Nutrition is estimated per portion.
