Savory Collard Greens and Black-Eyed Peas Stew Recipe

Start by preparing your ingredients: you'll need 2 1/2 cups of chicken stock or low-sodium broth, 2 chipotles in adobo sauce, 1 small Spanish onion (halved), salt and pepper to taste, 2 1/2 pounds of collard greens (ribs removed and leaves chopped), one 15-ounce can of black-eyed peas (drained and rinsed), and 2 tablespoons of white wine vinegar.

In a roomy saucepan or stockpot, combine together 1 1/2 cups of the chicken stock with the chipotles and Spanish onion. Season with a generous pinch each of salt and pepper. Bring the mix to a boil and gradually add the collard greens. Let each portion wilt slightly before adding the next. Once all the collards are included, cover your pot and simmer on medium heat for around 25 minutes, or until the collards are just tender, stirring occasionally. Then, uncover and cook until the broth reduces slightly, around another 7 minutes; also at this point, discard the chipotles and onion.

While that’s cooking, incorporate the black-eyed peas and the remaining chicken stock in a smaller saucepan and bring that to a boil. Modulate the heat to medium and let the mixture simmer for about 8 minutes, seasoning with salt and pepper. Now, using a slotted spoon, transfer the drained black-eyed peas to the pot with the collards. Reserve the leftover broth perhaps for some other dish. Add white wine vinegar to the pot of collard greens, seasoning further with salt and pepper as needed.

You can keep the resulting stew of greens and black-eyed peas in their broth for up to two days in the refrigerator. Make sure to gently reheat both components before continuing with any additional steps in your recipe. Enjoy a comforting bowl of this satisfying collard greens and black-eyed peas stew anytime.