I love collard greens and black eyed peas and it’s the New Year, so I had to make a yummy vegan version of this delicious southern tradition. We will see if it brings me any good luck in the new year. One thing I can say, is that it will help me stay on track with my healthy eating goals this year. This recipe is a bit different from the one I grew up with, my mom made the best collard greens, but as we all know we grew up with the collard greens being cooked for 2 hours loaded with animal fat. Unfortunately, all the nutritional benefits of the greens were all gone, into what we called the “pot liquor”. Collard greens and black eyed peas are loaded with so much nutrition. Collard greens are a good source of protein, fiber, calcium and iron and black eyed peas, helps improves digestion being high in fiber, increase folate intake and promotes skin and high eye. I hope you enjoy these recipes. Try adding sundried tomatoes in this recipe to get that smokiness you find in traditional greens, from smoked meat. You can also make this recipe with kale, chard and even turnip greens. Oh yes, one more thing, Remember to Set the Table with Love. Wishing everyone Happy New Year in 2018.
Spicy Vegan Collard Greens with Smoky Sundried Tomatoes
1 1/2 tbsp. olive oil to coat your sauté pan
1/2 cup chopped onions
4 garlic cloves, peeled and diced, finely
1 tbsp. red chili pepper flakes (a little less or more, based on your heat preference)
6 cups chopped collards greens, washed and dried
1-cup vegetable broth, low sodium
1 tbsp. organic apple cider vinegar
1 tbsp. organic cane sugar
Sea salt to taste
½ cup smoked sun-dried tomatoes
2 dashes of Louisiana hot sauce ( to taste, optional)
In a deep sauté pan, add the olive oil on a medium heat. Add the onions and garlic, stir and cook for about 1-2 minutes until soften. You do not want to caramelize them, just cook until a little transparent. Add red chili peppers and pinch of salt. Stir. Add in collard greens. They may seem to be over crowding the pot, but the greens will cook down. Stir, all the greens and aromatics together and then add the vegetable broth, apple cider vinegar, sugar and salt. Cook for 20 minutes and then add the sundried tomatoes and cook for another 10 minutes, until the greens are tender, but with a slight crunch. Taste and adjust seasoning, if needed. If you like a little more heat add a touch of Louisiana hot sauce and it’s the bees knees.
Vegan Black Eyed Peas
16 ounces black-eyed peas
4 -6 cups vegetable stock, low sodium
1 tablespoon vegetable oil
2 cups chopped onions
4 garlic cloves, smashed and minced
1⁄2 teaspoon dried red pepper flakes
1⁄2 teaspoon fresh ground black pepper
1 bay leaf
1 teaspoon dried leaf thyme
1⁄4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
salt and pepper, to taste
Louisiana hot sauce
Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
In a large stock pot heat vegetable oil over low heat. Add the onion and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
Add peas and enough stock to cover by 2 inches. Add pepper flakes, black pepper garlic powder, bay leaf, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender – the longer you cook them, the better they will be. Add more stock as needed to keep them moist.