Black Eyed Peas and Collard Greens

Name: Black Eyed Peas and Collard Greens
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cups dried black-eyed peas; 6 cups vegetable stock; 1 bunch collard greens; 1 onion; 4 cloves garlic; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; Salt and black pepper; Red pepper flakes

Slow-cooked black-eyed peas and smoky collard greens, a Southern soul food classic made fully vegan.

50 min · Beginner · 280 cal · 16g protein · $1.30/serving · American

Vegan Comfort Food High-Protein Budget-Friendly

50minutes

4servings

280calories

16gprotein

$1.30per serving

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Ingredients (serves 4)

1.5 cups dried black-eyed peas
6 cups vegetable stock
1 bunch collard greens
1 onion
4 cloves garlic
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and black pepper
Red pepper flakes

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Instructions

1
Rinse black-eyed peas. In a large pot, bring vegetable stock to boil. Add peas and simmer for 40 minutes until tender.
2
Wash and chop collard greens into bite-sized pieces. Dice onion and mince garlic.
3
Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook for 3 minutes.
4
Add collard greens, smoked paprika, thyme, salt, pepper, and red pepper flakes. Cook for 8 minutes until greens wilt.
5
Combine cooked peas with the collard mixture. Simmer together for 5 minutes and serve hot.