Southern Stew

29 Mar

My sister, who lives in Florida, shared this down-home recipe with me. Turn to this recipe when you have collard greens and want some comfort food. I served it with cornbread and salad for a complete meal.

Black Eyed Peas for Stew

Black Eyed Peas for Stew.

  • 4 tablespoons oil
  • 2 medium onion, chopped
  • 1 lb cooked ham, chopped (I left out the ham)
  • 1 carrot, peeled and finely chopped
  • 2 garlic cloves, chopped (I used green garlic)
  • 1 bunch collard greens, finely chopped
  • 1 (14 ounce) can chicken broth
  • 5 cups water
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes
  • 2 (16 ounce) cans black-eyed peas
  • 2 teaspoons cider vinegar
  • salt and pepper


  1. Heat oil in large saucepan over medium heat; add onions, ham, carrot and garlic.
  2. Cook, stirring occasionally, until onion is soft; add collards, broth, water, bay leaf and red pepper flakes to saucepan and simmer until greens are tender, about 25 minutes.
  3. Rinse and drain black eyed peas; semi mash one can of peas in a bowl; add those peas and other can into soup and simmer 5 minutes; season to taste with salt and pepper; stir in vinegar.
  4. Don’t omit the vinegar by the way. It truly adds something to it and gives it a much more southern taste for lack of a better way of putting it.

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