Description
A comforting and nutritious Southern-style dish featuring black-eyed peas and hearty greens cooked in a flavorful broth, perfect for a vegan main course.
Ingredients
Scale
For the Black-Eyed Peas:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cans (15 ounces each) black-eyed peas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
For the Greens:
- 4 cups chopped collard greens (or kale)
Instructions
- Prepare the Black-Eyed Peas: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in garlic, smoked paprika, and red pepper flakes; cook for another minute.
- Cook the Greens: Add the chopped greens to the skillet and sauté until wilted, about 3–4 minutes. Stir in black-eyed peas and vegetable broth. Simmer for 15–20 minutes until greens are tender and flavors combine.
- Finish and Serve: Stir in apple cider vinegar, season with salt and pepper. Serve hot.
Notes
- You can use kale, mustard greens, or Swiss chard instead of collard greens.
- Enhance the dish with hot sauce for added spice.
- For a meatier option, include diced smoked sausage or bacon with the onions.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
