Smoky Black-Eyed Pea and Collard Stew with Cornmeal Dumplings

Steps

1. Step 1

   Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots and celery and cook, stirring now and then, until softened, about 8 minutes.

   8 min

   • 2 tbsp olive oil
   • 1 yellow onion
   • 2 carrots
   • 2 celery stalks
2. Step 2

   Add the garlic, smoked paprika, thyme, red pepper flakes and tomato paste. Stir constantly for 1 minute, until the spices smell toasty.

   1 min

   • 4 cloves garlic
   • 1 tbsp smoked paprika
   • 1 tsp dried thyme
   • 1/4 tsp red pepper flakes
   • 1 tbsp tomato paste
3. Step 3

   Pour in the broth and scrape the bottom of the pot clean. Add the black-eyed peas, collard greens, bay leaf, salt and pepper. Bring to a boil, then reduce to a gentle simmer.

   5 min

   • 6 cups low-sodium vegetable broth
   • 2 cans black-eyed peas (15 oz each)
   • 1 bunch collard greens (about 12 oz)
   • 1 bay leaf
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
4. Step 4

   Simmer uncovered until the collards are tender and the broth tastes rich, about 20 minutes. Stir once or twice.

   20 min, hands-off

5. Step 5

   While the stew simmers, make the dumpling batter: whisk the cornmeal, flour, baking powder and salt in a bowl. Stir in the melted butter, milk and scallions just until a thick, scoopable batter forms. Don't overmix.

   10 min

   • 3/4 cup fine cornmeal
   • 3/4 cup all-purpose flour
   • 2 tsp baking powder
   • 1/2 tsp kosher salt
   • 3 tbsp unsalted butter
   • 3/4 cup whole milk
   • 2 tbsp scallions
6. Step 6

   Fish out the bay leaf. Taste the stew and add salt if it needs it. Keep the stew at a bare simmer, then drop the batter on top in 10 rounded spoonfuls, spacing them out. Cover the pot tightly.

   2 min

7. Step 7

   Steam, covered, without lifting the lid, until the dumplings are puffed and dry in the center, 16 to 18 minutes. A toothpick poked into one should come out clean.

   17 min, hands-off

8. Step 8

   Drizzle the cider vinegar over the stew around the dumplings and gently nudge it in. Ladle into bowls with a dumpling or two on each.

   2 min

   • 2 tbsp cider vinegar

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026