Description
A comforting Southern tradition featuring rich black-eyed peas and savory collard greens, perfect for family gatherings or festive meals.
Ingredients
- 1 lb. dried black-eyed peas, soaked overnight
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3-4 cloves garlic, minced
- 2 celery stalks, diced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1/8 teaspoon oregano (optional)
- 1/4 teaspoon basil (optional)
- 1 bay leaf
- 1/2 teaspoon cayenne pepper (adjust for heat)
- Salt and pepper to taste
- 5 cups vegetable broth
- 2 bunches collard greens, stems removed and leaves chopped
- 1 tablespoon coconut aminos
- 1/2 teaspoon apple cider vinegar (optional)
Instructions
- Prepare the Peas: Drain and rinse the soaked black-eyed peas.
- Sauté the Base: In a large pot, heat olive oil over medium heat. Add chopped onions, garlic, and celery, sautéing until they soften, about 3-5 minutes.
- Toast the Spices: Stir in smoked paprika, cumin, thyme, oregano, basil, cayenne pepper, salt, and pepper. Cook for an additional 1-2 minutes to toast the spices.
- Simmer the Peas: Add the drained black-eyed peas to the pot and pour in the vegetable broth. Bring to a boil. Then, reduce the heat to low and cover. Simmer for 45-60 minutes or until the peas are tender.
- Cook the Greens: In a separate pan, heat a drizzle of olive oil and add the chopped collard greens. Sauté until they are wilted; you can add a splash of water or broth if needed.
- Combine: Once the black-eyed peas are cooked, stir in the coconut aminos and, if desired, the apple cider vinegar. Then, gently fold in the sautéed collard greens.
- Adjust Seasoning: Taste and adjust salt, pepper, and cayenne based on your preference.
- Serve: Enjoy the black-eyed peas and collards over rice or with your favorite grain for a wholesome meal.
Notes
Feel free to swap vegetable broth for chicken broth, or use kale instead of collard greens for a different twist. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Southern