Black Eyed Peas with Smoky Collards and Cheesy Grits

A quick and easy meal for those busy nights, slow cooking the peas means dinner is ready in under 30 minutes (reflected in the time above)! If preparing the black eyed peas stove top, the recipe comes together in about an hour. This black eyed peas and collard greens recipe is vegetarian or vegan and easily gluten free.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.

Step 2

In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.

Step 3

In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir throughly using tongs, lid the pot and cook on med-low for between 10-15 minutes.

Step 4

Stir the greens at least twice while they cook down and become tender. Their color will darken a bit too. Add the apple cider vinegar and pinch of red pepper flakes. Taste for seasoning adjustment (add salt if needed).

Step 5

In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. Stir in the cheese OR the nutritional yeast***. Grits can dry out pretty quick, so if needed, add a TBS of water at a time and stir after they're done cooking. Lid to keep warm

Step 6

Notes: *Slow Cooked Black Eyed Peas can be made the day of or the day prior to when they are needed. The quick cook (re: 45 minutes), will take a bit more 'cook' time for the entire dish, but you can prepare the other components of this recipe while the peas are cooking. **Grits or Polenta (or Both?!): I grew up eating white hominy corn grits (often quick cook). They are hard to find and I've read that some are 'bleached' to obtain the white color. So I opt for Bob's Red Mill corn grits, also known as polenta. Brands labeled as Polenta can be used instead with delicious results, although they do take longer to cook.

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