Black-Eyed Pea and Collard Skillet

Name: Black-Eyed Pea and Collard Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 2 cans black-eyed peas (15 oz), rinsed, drained; 8 cups collard greens, stems removed, chopped; 6 oz smoked turkey leg or wing (or smoked turkey sausage), meat picked and chopped; 1 yellow onion, diced; 4 garlic cloves, minced; 2 tbsp olive oil; 1 cup low-sodium chicken broth; 2 tsp apple cider vinegar; 1/4 tsp red pepper flakes; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

A Southern-style one-pan side of canned black-eyed peas simmered with wilted collard greens, smoked turkey, and aromatics in a savory broth - soulful, protein-rich, and ready in under 30 minutes.

30 minEasyServes 4260 cal/serving

Southern AmericanSideStovetopHigh ProteinDASHLow CarbGluten-FreeDairy-FreeEgg-FreeShellfish-FreeNut-FreeLow-SodiumCorn-Free

Ingredients

2 cans black-eyed peas (15 oz), rinsed, drained
8 cups collard greens, stems removed, chopped
6 oz smoked turkey leg or wing (or smoked turkey sausage), meat picked and chopped
1 yellow onion, diced
4 garlic cloves, minced
2 tbsp olive oil
1 cup low-sodium chicken broth
2 tsp apple cider vinegar
1/4 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion and cook, stirring occasionally, 4 to 5 minutes until softened.
2

Add 4 minced garlic cloves and 1/4 tsp red pepper flakes and cook 1 minute until fragrant.
3

Add 6 oz meat picked and chopped smoked turkey leg or wing (or smoked turkey sausage) and stir to combine with the aromatics.
4

Add 8 cups stems removed, chopped collard greens in batches, stirring to wilt each addition before adding more. Pour in 1 cup low-sodium chicken broth and stir to combine.
5

Cover and cook over medium-low heat 8 to 10 minutes until the collards are tender.
6

Stir in 2 cans rinsed, drained black-eyed peas (15 oz), 2 tsp apple cider vinegar, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Cook uncovered 3 to 4 minutes until the peas are heated through and the liquid has mostly absorbed.
7

Taste, adjust seasoning, and serve hot.

Questions

How long does Black-Eyed Pea and Collard Skillet keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Black-Eyed Pea and Collard Skillet?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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