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3.78 from 9 votes

Black-eyed Peas and Collard Greens

Richly seasoned with onions, celery and garlic, a flavorful tomato broth is the base for this thick stew of black-eyed peas and collards. If you wish, sauté a soy "sausage" on the side and add it to the mix when you add the vinegar. Makes 8 to 10 servings.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Vegan
Keyword: black-eyed peas, collard greens
Servings: 8 servings.
Calories: 196kcal


  • 2 cups dried black-eyed peas (see notes)
  • 1 tablespoon olive oil
  • 2 cups onion , chopped (1 onion)
  • 2 each celery stalks , chopped
  • 4 cloves garlic , minced
  • 3 cups vegetable broth or water
  • 15 ounces diced tomatoes one (15-ounce) can, or diced tomatoes with green chiles
  • 2 each bay leaves
  • 1 teaspoon dried oregano
  • ¾ teaspoon crushed red pepper flakes
  • 1 teaspoon fine sea salt
  • 8 ounces imitation sausage e.g. Gimme Lean, optional
  • 1 bunch fresh collard greens, stems removed and discarded (about 12 ounces)
  • 1 teaspoon apple cider vinegar


  • Using a pressure cooker: Heat the oil in the pot over medium flame. With the Instant Pot, use the Sauté button. Add the onion and celery; cook and stir until the onion is translucent, about 10 minutes. Stir in the garlic and cook the vegetables a few more minutes.
  • Rinse the black-eyed peas and add them to the pot, along with the water, tomatoes, bay leaves, oregano and red pepper flakes. The liquid should just cover the beans. 
  • Using a pressure cooker: Cook 16 minutes under pressure, remove from heat and allow pressure to release naturally. Using an Instant Pot, turn the top dial to Seal and set the timer for 16 minutes. Allow pressure to release naturally.
  • For regular stove-top cooking: Rinse the beans and put them in a bowl, covering them amply with cold water. Let soak at least 6 hours or ideally, overnight. Follow directions for sautéeing the onions and celery and garlic, then add the broth and seasoning. Bring to a boil; reduce to a slow simmer and cover. Cook two hours or so, topping with water as needed, until the beans are tender to a bite. Continue with the directions for the collard greens and final flavor add-ins.
  • If adding fake soysage, heat a tablespoon of olive oil in a skillet. Cook the "sausage", breaking it into chunks with a spoon, until the “meat” is brown on several sides. Set aside.
  • Stack the collard leaves one on top of the other and roll into a tube shape. Slice ¼-inch thick into ribbons. Or simply chop into one-inch square pieces. 
  • Add the collard ribbons to the pot. Simmer until the greens are tender, about 10 minutes. With the Instant Pot, use the Sauté button.
  • Add the reserved cooked “sausage”, if using. Stir in the apple cider vinegar and season to taste with more salt and pepper. (Amount of salt added wil depend on how salty the vegetable broth. If you use water instead, add about 3/4 teaspoon salt, to taste.)


  • If you wish, substitute 2 (15-ounce) cans of black-eyed peas for the dried peas. Using canned peas, begin by sautéing the onions, celery and garlic, then add the drained and rinsed beans along with the tomatoes and broth. Let simmer about 10 minutes, then add the collard ribbons and cook another 10 minutes, until the greens are tender.
  • *** Estimated Cook time is for pressure cooking. Without a pressure cooker--add 6 hours soaking time and 2 hours cook time if cooking dried black-eyed peas and collards regular stove-top method.


Calories: 196kcal | Carbohydrates: 34g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 732mg | Potassium: 682mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1480IU | Vitamin C: 18mg | Calcium: 132mg | Iron: 4mg