Spicy Collard Greens
Collard greens are a fantastic way to get in your daily dose of leafy greens. They come together in this simple, yet satisfying dish with fresh tomatoes and black-eyed peas. Serve with some freshly baked corn bread, and you’ll be wanting seconds!
Spicy Collard Greens with Black-Eyed Peas and Tomatoes
Recipe by The Vegan Atlas
Servings: 4-6
Total Time: 40 minutes
INGREDIENTS
10-14 oz collard greens
1 tbsp olive oil
3-4 shallots or 1 medium onion, minced
2-3 cloves garlic, minced
1-2 small fresh hot chili peppers, seeded and minced
2 cups diced ripe tomatoes
2 cans (15 oz. each) black-eyed peas, drained and rinsed
1 tbsp apple cider vinegar or lemon juice
1-2 tsp smoked paprika or barbecue seasoning
Salt and ground black pepper, to taste
Hot cooked rice, quinoa, or grits, optional
Optional: serve with corn bread
INSTRUCTIONS
Cut the collard greens away from the stems. Stack several leaves at a time, roll up snugly from the narrow end closest to you, then cut them into thin strips. Chop the strips in a few places to shorten them. Give them a good rinse in a colander.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the collards and just enough water to keep the bottom of the skillet moist. Turn the heat up to medium-high and cook, stirring frequently, for 3 to 4 minutes, or until bright green and tender-crisp.
Add the tomatoes, black-eyed peas, and vinegar or lemon juice. Continue to cook until the mixture comes to a gentle simmer, about 3 minutes.
Season with smoked paprika, salt, and pepper, then serve over hot cooked grain and a side of warm cornbread (optional, but delicious!).