Black Eyed Pea and Collard Stew


Originating in Africa many many years ago, black eyed peas have been eaten as a symbol of luck and prosperity.  That tradition continued in America with peoples of African descent. When combined with collard greens, you are doubly blessed.  The black eyed peas are said to represent coins and the collard greens dollars.  Though I’m not into doing things for good luck, I’m just compelled to whip up a batch of this stew.


This recipe was inspired by my friend, Dr. Celeste Owens.  True to Tyra style, I had to make it my own by adding smoky depth, some interesting spices and altering the base to create a stew that is warm and satisfying.  Pair with brown rice and cornbread for a hearty vegan meal.

collard stew 2


Black Eyed Pea and Collard Stew


1 bunch Collard Greens washed, deveined and chopped

1 Green Bell Pepper deseeded and diced

2 cups Cooked Black Eyed Peas

1/3 Olive Oil

1 large Onion diced

4 large cloves Garlic minced

1 1/2 tsp red pepper flakes

2 tsp chili powder

½ tsp Smoked Paprika

½ tsp Berbere

1/2 tsp Sea Salt

1 Chipotle Pepper in Adobo

1 cup vegetable broth

1 14 oz can diced Tomatoes


Blend in blender tomatoes, garlic and chipotle pepper until smooth.   Heat olive oil over medium heat in a large pot.  Add onions and green pepper and sauté for 5-7 minutes.  Add tomato mixture and all spices and simmer for 5 minutes. Add collards and cook over medium heat for 15 minutes. Add black eyed peas and cook for an additional 10 minutes so all flavor combine.

black eyed pea and collard stew 1

As always, it is my prayer that you’ve been Inspired To Live Fully!

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