Description
A hearty and nutritious vegan dish symbolizing good luck, perfect for weeknight dinners or special gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, deseeded and diced
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 3 (15-ounce) cans black-eyed peas, drained and rinsed
- 1 cup chopped collard greens (or kale)
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional garnish)
- Sliced green onions (optional garnish)
- Hot sauce (optional garnish)
- Cornbread (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for 8-10 minutes until softened and translucent.
- Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for an additional minute while stirring constantly.
- Pour in the undrained diced tomatoes along with the vegetable broth. Bring to a gentle simmer, scraping any browned bits from the pot.
- Add the rinsed and drained black-eyed peas, stirring to combine. Return to a simmer, cover, and cook for 15-20 minutes.
- Toss in the chopped collard greens or kale. Stir until they begin to wilt, about 5-7 minutes. Add more broth or water if the dish is too thick.
- Stir in the apple cider vinegar and adjust seasoning with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley, sliced green onions, and hot sauce if desired. Serve hot, preferably with cornbread.
Notes
For extra creaminess, mash a portion of the black-eyed peas before serving. Feel free to swap collard greens with spinach or Swiss chard.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern