Black-Eyed Pea and Collard Skillet
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.
Ingredients
- 2 cans canned black-eyed peas, 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 cloves 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
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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.
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2
Add 4 cloves minced garlic cloves and 1/4 tsp red pepper flakes and cook 1 minute until fragrant.
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3
Add 6 oz meat picked and chopped smoked turkey leg or wing (or smoked turkey sausage) and stir to combine with the aromatics.
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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.
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5
Cover and cook over medium-low heat 8 to 10 minutes until the collards are tender.
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6
Stir in 2 cans rinsed, drained canned black-eyed peas, 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.
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7
Taste, adjust seasoning, and serve hot.