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Black-Eyed Pea and Collard Green Stew

Name: Black-Eyed Pea and Collard Green Stew
Prep time: 48 min
Total time: 49 min
Cuisine: Southern
Ingredients: olive oil — 27 g; yellow onion — 110 g; green bell pepper — 100 g; garlic — 9 g; smoked paprika — 10 g; cayenne pepper — 3 g; thyme — 1 g; bay — 2 g; vegetable broth — 946 g; black-eyed peas — 851 g; tomatoes — 411 g; mustard greens — 454 g; apple cider vinegar — 15 g; salt — 5 g; black pepper — 3 g

Black-Eyed Pea and Collard Green Stew reads umami 4.6, allium 4.5 and salinity 4.2 on Palate's 0–10 flavor X-ray — a Southern main, about 49 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.1 / 10
Sweet & Fruity — 3.5 / 10
Sour & Bright — 4.1 / 10
Bitter & Earthy — 3.3 / 10
Rich & Fat — 4.3 / 10
Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 4.6 · Allium 4.5 · Salinity 4.2 · Sourness 3.9 · Richness 3.9 · Heat 3.0 · Sweetness 2.9 · Smoke 2.7 · Earthy 2.6 · Warm Spice 2.0 · Fruity 1.9 · Bitterness 1.6 · Herbaceous 1.4 · Funk & Ferment 1.2 · Nutty 1.2 · Floral 0.9

What's in it (15)

olive oil — 27 g
yellow onion — 110 g
green bell pepper — 100 g
garlic — 9 g
smoked paprika — 10 g
cayenne pepper — 3 g
thyme — 1 g
bay — 2 g
vegetable broth — 946 g
black-eyed peas — 851 g
tomatoes — 411 g
mustard greens — 454 g
apple cider vinegar — 15 g
salt — 5 g
black pepper — 3 g

Time & effort: about 49 min (48 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 115 kcal, 6.8 g protein, 0.9 g fat, 20.2 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and starting to turn golden at the edges, 6-7 minutes.
Add the garlic, smoked paprika, cayenne, thyme, and bay leaf. Cook, stirring constantly, until fragrant and the paprika darkens slightly, about 1 minute.
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
Stir in the black-eyed peas and diced tomatoes with their juices. Bring to a boil, then reduce the heat to low, cover partially, and simmer until the flavors meld, 15 minutes.
Stir in the collard greens in two or three batches, letting each addition wilt down before adding more, until all the greens are submerged, about 3 minutes.
Cover and simmer until the collards are tender but still bright green and no longer taste bitter, 20-25 minutes, stirring occasionally.
Remove the bay leaf. Stir in the apple cider vinegar, kosher salt, and black pepper.
Taste and adjust the salt. Ladle into bowls and serve hot.

Dishes with a similar flavor shape

Beef and Bean Chimichangas — Tex-Mex
Chicken Shakshuka with Merguez-Spiced Chicken — Middle Eastern
Smoked Sausage and Peppers Skillet — Southern
Chickpea and Spinach Shakshuka — Middle Eastern
Lentil and Tomato Shakshuka — Middle Eastern

Keep reading: what umami, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.