Black Eyed Peas ‘n Greens Stew


There are certain dishes that just scream “From the South”. Although I am not a native southerner, I have grown fond of greens; kale, collard, mustard – you name it! Winter time in Texas means an overabundance of greens in markets and co-op shares. When I first moved down from up north, I would have had no clue what to do with them. They just looked and smelled like funky lettuce impostors. But, man, was I ever wrong!

Another Southern staple are black eyed peas. Although, I never understood why they are called peas. They look and taste like beans; albeit, a little earthy. This earthiness plays well with the cabbage-like taste and hearty texture of collard greens. Add in a shot of smoky-spicy flavor and you’re in heaven.


 I purchased about 1/2 lb. dried, organic black eyed peas from Green Grocer’s bulk section. They only cost me about $1.25, I think. You just can’t beat the price on dried beans and the time saved preparing dishes in the pressure cooker. I did cook the whole recipe in the pressure cooker (which I am in L-O-V-E with). However, you can also use a 28 oz. can of black eyed peas, rinsed and drained.  The whole recipe should come together in about a half hour, whether you cook entirely in the pressure cooker or use canned beans and a pot on the stove top. I’m going to show the recipe as prepared on the stove top. But, really, folks. I love bulk bin shopping for these reasons, summed up by Green Grocer:


I sautéed everything using Texas Olive Ranch’s Roasted Garlic Olive Oil. You can find this product online here , at local farmer’s markets around Texas, and fine grocers such as Green Grocer and Central Market in the DFW area.

Black Eyed Peas ‘n Greens Stew

*as prepared on the stovetop


1 medium yellow onion, diced

1 red bell pepper, diced

2 tsp. minced garlic

2 T. olive oil

28 oz. canned black eyed peas, drained and rinsed

3 cups vegetable stock or broth

1 1/2 tsp. dried thyme

1 bay leaf

1 1/2 tsp. oregano

1 1/2 tsp. smoked paprika

1 bunch of collard greens

1 large tomato, diced

1 T. kosher salt

1/4 tsp. ground pepper (to taste)

Brown rice, to serve

Sriracha, to up the hipster factor


1. In a large stockpot, heat 1 T. olive oil over medium heat. Add in onions and bell pepper, cooking until onion has turned translucent.

2. Add in minced garlic, and cook for 30 seconds.

3. Add thyme, bay leaf, oregano, and paprika. Cook an additional 30 seconds.

4. Add in 3 cups of vegetable broth/stock, as well as black eyed peas, salt, and pepper.

5. Bring to a boil, then lower heat and let simmer about 20 – 30 minutes, covered. (Longer time if preferred, however, if you’re in a hurry 30 minutes should do it)

6. While the beans are simmering, cook your rice according to package directions. We use microwaved bowls of brown organic rice that we pick up from Costco for weeknight meals. They cook in 90 seconds!

7. Once the 30 minute simmer is complete, remove lid of stock pot and add in chopped greens and tomatoes. Replace lid and simmer another 5 minutes or so.

8. Once greens have wilted, you are ready to eat! Place a serving of rice in the bottom of a bowl, spooning black eyed pea and greens over the top. I love mine topped with Sriracha sauce!

This stew gets better and better the next day or two, making it a great option for make-ahead lunches.

Here are some tips to help those who may be unfamiliar with collard green preparation:

***Rinse collard greens, ensuring any gritty sand is removed from the leaves. Collards have a medium sized “rib” running through the bottom half of the leaf. To get rid of this easily, stack each cleaned leaf on top of each other. Using a sharp knife, cut out the ribs using an inverted “V” cut. With the stem removed, roll up the leaves and cut them into ribbons about 1/2 ” thick. Cut these ribbons in half, working the other direction. They should look like this:


And this, THIS is the holy grail of Olive Oils. I have no stake in this company. I’m just really, very passionate about their products!:


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