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Stewed Black-Eyed Peas with Collard Greens & Cornbread Biscuits Recipe

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★★★★★

4.9 from 133 reviews

This hearty Stewed Black-Eyed Peas with Collard Greens & Cornbread Biscuits recipe features tender smoked meat simmered with black-eyed peas and flavorful collard greens in a richly seasoned broth. Topped with fluffy Cajun-spiced cornbread drop biscuits, this comforting one-pot Southern-inspired stew is perfect for a cozy meal. The combination of smoky ham or turkey, aromatic vegetables, and fresh herbs makes this dish both soulful and delicious.

Ingredients

Scale

Stew Ingredients

  • 2 tablespoons vegetable or canola oil
  • 2 lbs smoked meat (ham hocks or turkey wings)
  • 1 medium white onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced or pressed
  • 6 sprigs fresh thyme
  • 8 cups low-sodium chicken broth, plus more as needed
  • Creole Cajun seasoning, to taste
  • 1 lb dried black-eyed peas, pre-soaked and drained
  • 2 handfuls fresh chopped collard greens
  • Hot sauce, for serving (optional)

Cornbread Biscuit Ingredients

  • 1 1/4 cups self-rising flour
  • 1/2 cup fine yellow cornmeal
  • 1/2 teaspoon Cajun seasoning
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 1 cup whole milk, room temperature
  • 3 tablespoons unsalted butter, melted and lightly cooled

Instructions

  1. Brown the smoked meat & sauté the aromatics: Heat the oil in a large Dutch oven or stock pot over medium-high heat until shimmering. Add the smoked ham hocks or turkey wings, and brown each side for 2-3 minutes until a golden sear forms. Next, add chopped onion, carrots, and celery. Sauté with the meat, stirring often, until the vegetables soften, about 3-4 minutes. Then add minced garlic, fresh thyme, chicken broth, and season with Creole Cajun seasoning to taste. Ensure the smoked meat is fully or almost fully submerged in the broth.
  2. Simmer the smoked meat: Reduce heat to medium-low, cover the pot, and let the meat simmer undisturbed for 1 hour until very tender.
  3. Tear up the meat: Remove the meat from the pot and allow it to cool slightly. Lower the heat under the pot to the lowest setting. Using a fork or your hands (wearing gloves if preferred), shred the meat off the bones. Discard bones and excess fat. Return the shredded meat to the pot.
  4. Build the stew: Add the pre-soaked and drained black-eyed peas along with fresh chopped collard greens to the pot. Stir well to combine everything. Cover and braise the mixture over medium-low heat for 1 hour.
  5. Adjust stew to preference: Taste the peas and ensure they are tender; simmer longer if needed. The greens should also be tender. Adjust seasoning with additional Creole Cajun seasoning if desired. If the stew is too thick, add more chicken broth to achieve your preferred consistency.
  6. Prepare the biscuit batter: In a large bowl, mix the self-rising flour, cornmeal, Cajun seasoning, and thyme. Add the whole milk and melted butter, stirring until a sticky batter forms.
  7. Top stew with biscuits: Drop heaping tablespoons of the biscuit batter over the surface of the stew in the pot.
  8. Finish the stew: Cover the pot and simmer over medium heat for about 15 minutes, or until the drop biscuits have risen and are cooked through.
  9. Serve: Ladle the stewed black-eyed peas and collard greens with biscuits into bowls. Add a few dashes of hot sauce if desired. Enjoy this comforting Southern classic warm.

Notes

  • Pre-soaking the black-eyed peas reduces cooking time and helps achieve a better texture.
  • If self-rising flour is unavailable, make your own by mixing all-purpose flour with baking powder and salt as needed.
  • You can substitute smoked turkey wings if you prefer a leaner meat option over ham hocks.
  • Add broth as needed during cooking to maintain a stew-like consistency.
  • Adjust spices to taste and personalize heat level with Cajun seasoning and hot sauce.

Keywords: black-eyed peas stew, collard greens recipe, southern stew, smoked ham hock stew, Cajun cornbread biscuits, one-pot meal, comfort food, traditional southern cooking

Find it online: https://kitchenbyclara.com/stewed-black-eyed-peas-with-collard-greens-and-cornbread-biscuits-recipe/