Skip to Content

Year of Yum Black Eyed Peas Recipe


Black-eyed Peas and Collard Greens Stew


  • 1 can black-eyed peas, rinsed and drained (about a 14 oz – 1 lb. can)
  • 1 bag frozen collard greens or turnip greens (about a 1 lb. bag)
  • 1 can Ro*Tel tomatoes with green chilis
  • 1 teaspoon Liquid Smoke (I used hickory flavor)
  • 1 teaspoon dried oregano
  • 1/4 – 1/2 teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Water
  • Chopped Vidalia onion, for garnish (optional)
  • Tabasco sauce (optional)


Dump the greens, black eyed peas and tomatoes into a large pot.

Add just enough water to the pot to cover the greens by about an inch. Bring to a boil over high heat, then reduce heat and bring to a simmer.

Add liquid smoke, oregano, and salt. Stir to mix. Cover pot and let simmer 20 minutes, stirring occasionally. The beans should be soft and the greens tender.

Taste; add more salt if needed and a good grind of black pepper.

Ladle into bowls and serve.

Top with chopped Vidalia onion, if desired. And for a real Southern experience, a shake or two of Tabasco.

Source: VegCharlotte

Was this page helpful?


Thank you for your feedback!

Thank you for your feedback and helping us to improve our website.
There will be no additional response.

Upcoming Events

News & Highlights

Stay Connected!

Get the latest news on the health topics that matter most to you.

Sign up