Description
Sweet and Smoky Black-Eyed Peas and Greens is a hearty, flavorful vegan dish that combines smoky spices, sweet dates, and tender collard greens. Infused with chipotle chili, smoked paprika, and scotch bonnet sauce, this dish is a satisfying, nutritious, and plant-based option that brings comfort food flavors without the added oil or gluten. Perfect for soul food lovers and anyone looking for a nourishing, vegan meal.
Ingredients
- 1 cup dry black-eyed peas
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp scotch bonnet pepper sauce (or chopped scotch bonnet pepper)
- 1 red bell pepper, diced
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp chipotle chili seasoning
- 3 dates, chopped
- 1 jalapeño or green chili, minced
- 4 cups low-sodium vegetable broth (or water)
- 1 can fire-roasted diced tomatoes
- 4 cups collard greens (or kale), finely chopped
Instructions
- Cook the black-eyed peas: Rinse and sort the peas. Cook them in an Instant Pot with 5 cups of water for 15 minutes. Allow the pressure to naturally release, then strain the peas.
- Sauté the veggies: In a large pot, dry-sauté the diced onions over medium heat for 3-4 minutes until they begin to brown. Add the diced red bell pepper, minced garlic, and scotch bonnet sauce. Cook for another 2-3 minutes.
- Add spices and dates: Stir in the smoked paprika, onion powder, garlic powder, thyme, oregano, chipotle chili seasoning, and chopped dates. Cook for another minute until fragrant.
- Combine ingredients: Add the vegetable broth, cooked black-eyed peas, fire-roasted diced tomatoes, minced jalapeño, and bay leaves. Cook for 5-7 minutes over medium-low heat.
- Add greens: Stir in the chopped collard greens and cook, covered, for 3-5 minutes until the greens are tender but still vibrant.
- Serve and enjoy: Dish out the black-eyed peas and greens, and enjoy the smoky, sweet flavors.
Notes
- Variations:
- Substitute collard greens with kale, mustard greens, or spinach for a different flavor and texture.
- For added sweetness, use raisins or dried apricots instead of dates.
- For more heat, add extra jalapeños or chili flakes.
- Storage and Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, store for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish, Comfort Food
- Method: Stovetop
- Cuisine: Vegan, Southern, Soul Food
