Vegan Southern Greens

A spicy, savory, vegan dish with loads of fresh veggies and black-eyed peas. So delicious! Serve over rice as an entree or by itself as a side dish. Best enjoyed with a big glass of sweet tea.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 bunch kale, stemmed and chopped
• 1 bunch Swiss chard, stemmed and chopped
• 1 (16 ounce) package frozen black-eyed peas
• 1 (16 ounce) package frozen sliced okra
• 0.75 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• 1 pinch cayenne pepper, or to taste
• salt to taste
• 1 large tomato, sliced
• 4 small lemon wedges, or to taste

Steps

1. Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.
2. Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.
3. Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
4. Serve topped with sliced tomatoes and a squeeze of lemon juice.