Black-eyed Peas & Collard Greens

I can say without a doubt that this recipe has been made more times in our household than any other dish over the last year. We adapted it from Isa Chandra Moskowitz’s book Apetite for Reduction. It and several of her other recipes were the gateway drugs that has lead us to veganism.

I like it so much that I have started to call in “Lucky Peas & Money Greens”…in my head of course. You will notice that it is a staple of our meal plan throughout the first 30 days. That’s because (besides its incredible taste) it is so easy to make, can be made in bulk ahead of time and is easily adaptable to your flavor palate.

Black-eyed Peas & Collard Greens
Lucky Peas & Money Greens

Ingredients
2 15 oz. Cans of Black-eyed Peas
1 Small Yellow Onion Diced
2-3 Cloves of Garlic Minced
1 Cup of Tomato Sauce
1/2 lb of Collard Greens
1 Tablespoon of Hot Sauce (I use Cholula b/c there is nothing better)
1/2 Teaspoon of Salt
1 Teaspoon Olive Oil
1 Cup of Water

Optional Ingredients
Dash of Liquid Smoke
1 Tablespoon Paprika
1/2 Jalapeño Minced (cook with the onions)
Swap the Black-eyed Peas for Pinto Beans
Swap Kale, Cabbage or other greens for Collard Greens

Directions
Prepare your greens by removing any tough stems then chopping or shredding the leaves into 1/2 inch pieces, or chiffonade if using a larger leaf green. We like our greens soft and not too firm, so we steam them in a pot with water and a steaming basket for 15 mins while we dice and sauté the onion. Alternatively you can start the onion in a 4-quart pot with your olive oil adding the garlic when the onions start to become translucent. Then add your greens with 1/2 a Cup of Water, close the pot and let steam for 10+ mins.

Watch and stir periodically. Taste your greens and when they are to the firmness of your liking then add your 2 Cans of Black-eyed Peas which have been drained and washed. Add the 1 Cup of Tomato Sauce, remaining 1/2 Cup of Water, 1 Tablespoon fo Cholula, 1/2 Teaspoon of Salt and any other optional ingredients. Mix everything well and let it cook for 5-8 minutes. From here forward you are pretty much just adding heat and letting all of the flavors jive, so keep your temperature in check and don’t scald anything on the bottom.

Now the fun part. Pull out your potato masher and mash about 1/3 of the Black-eyed Peas in the pot. This will thicken everything up and make for fine eat’n. Don’t have a potato masher? Good for you. I have found that a heavy glass cup or jar pressed slowly throughout the pot works even better, but don’t be stupid and use something fragile.

Stir it up , taste, salt if needed and serve hot.

The possible modifications to this dish are endless. Once you’ve had it you’ll quickly make it your own. If you like things spicy I highly recommend the Jalapeño and maybe some black pepper. If you add the liquid smoke, which I sometimes do, be sure to go easy. A little bit of that goes a long way.