Black-Eyed Pea Stew with Collard Greens & Potatoes
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Black-Eyed Pea Stew with Collard Greens & Potatoes

Submitted by: Jenna Addis

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Servings: 4

From Clean Eating Magazine: Hearty greens like collards require a slow simmer – perfect for a late winter stew. And by including beans and potatoes, you won’t miss the meat in this comforting, low-fat dish.


  • 4 c. vegetable broth
  • 8 oz. collard greens
  • 14 1/2 oz. diced tomatoes, canned
  • 12 oz. red potatoes
  • 1 c. canned black-eyed peas
  • black pepper to taste


  1. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.

  2. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.