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Black-Eyed Peas with Smoked Turkey and Kale

A healthy version of a New Year's favorite Skill Level: Intermediate

20 min Prep
620 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 236
Protein 20.1g
Total Carbohydrates 25.2g
Dietary Fiber 8.5g
Net Carbohydrates 16.7g
Sugar 6.0g
Total Fat 7.1g
Saturated Fat 1.6g
Trans Fat 0.1g
Cholesterol 36.0mg
Sodium 446.3mg
SmartPoints® 5.0


  • 1 pound dried black-eyed peas, soaked overnight, then drained
  • 1 smoked turkey leg
  • 1 yellow onion
  • 2 cloves whole cloves
  • 1 bay leaf
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 1 Tablespoon vegetable or canola oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound kale
  • 1/2 cup water, for kale
  • 1/4 cup chopped green onion (scallion), for garnish (optional)


  1. Put peas in heavy-bottomed soup pot. Add turkey leg, onion stuck with cloves, and enough water to cover by at least an inch .  Add bay leaf, black pepper and allspice. Turn heat to high and bring to a boil.
  2. Reduce heat to a gentle simmer, skimming off and discarding any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy.
  3. With a pair of tongs, remove turkey leg. Chop meat in rough pieces and set aside, discarding bones and skin.
  4. Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add kale and stir to coat. Add water for kale, stirring to help wilt greens. Add chopped turkey and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
  5. To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing