My vegan collard greens stew with black eyed peas is the perfect dinner meal. Packed with vitamins and nutrients. Healthy, hearty stew for the whole family

Collard Greens Stew With Black-Eyed Peas

Packed with vitamins and nutrients. Healthy, hearty stew for the whole family
Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 2 People
Calories 195kcal
Author Healing Tomato


For The Buttered Radishes

  • 3 radishes Cut into thich rounds
  • 2 tsp vegan butter
  • 1/4 tsp black pepper or to taste
  • 1/4 tsp salt

For The Stew


  • Pre-heat mini oven to 400 degrees
  • Heat a medium pan for 30 seconds before adding the oil and cumin seeds
  • Add red onions and saute until they brown
  • Add garlic, red pepper flakes and collard greens
  • Add sea salt and tomato pulp
  • Add water and let it cook for about 4 minutes.
  • Add the black-eyed peas and bring it to a boil.
  • Cover and keep the heat to low. Let it stew for about 40 minutes
  • While the stew is simmering, prepare the buttered radishes
  • Place them in a bowl and add vegan butter (melted), sea salt and  black pepper
  • Mix well and lay them out on a baking tray
  • Baked them until they turn brown (about 7-10 minutes)
  • Remove them from the oven and allow them to cool
  • When the stew is done, transfer to a serving bowl and top with the buttered radishes
  • Serve these collard green stew with black-eyed peas immediately


If you are using dried black-eyed peas, soak them overnight in hot water. Then, slow cook them for about 3 hours before putting them in this recipe. I used 1 cup of dried black-eyed peas for this recipe. For canned version, use 1.5 cups and make sure you wash them thoroughly


Calories: 195kcal | Carbohydrates: 9g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Sodium: 2734mg | Potassium: 351mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3800IU | Vitamin C: 25.7mg | Calcium: 110mg | Iron: 1.4mg