Collard Greens With Black Eyed Peas

Collard greens and black-eyed peas with fresh tomatoes make a most companionable trio pulled together by a smoky heat provided by chile peppers and smoked paprika or barbecue seasoning. This blackeyed peas and collard green recipe is vegan soul food at its finest plus a little Afro-Caribbean to match.

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Complete the meal.

Collard greens with black eyed peas. This stew-like dish is delicious served over cooked stone-ground grits rice or quinoa. Or as shown here on its own in shallow bowls with fresh cornbread try this tasty Jalapeño. Ingredients 2 tablespoons olive oil 1 garlic clove minced 8 cups chopped collard greens 12 teaspoon salt 14 teaspoon cayenne pepper 2 cans 15-12 ounces each black-eyed peas rinsed and drained.

Discard the thyme sprig. Both the greens and blackeyed peas are cooked in a tasty curry sauce and. Stir in collard greens or kale reduce heat to maintain a simmer and cook stirring occasionally until the greens are tender 5 to 10 minutes.

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