Vegan Spicy Collard Greens with Sundried Tomatoes and Vegan Black Eyed Peas

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

olive oil


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.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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