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.
- Serves: 4 persons
- 1tablespoon olive oil
- 2cloves garlic, chopped
- 1bunch kale, stemmed and chopped
- 1bunch Swiss chard, stemmed and chopped
- 1(16 ounce) package frozen black-eyed peas
- 1(16 ounce) package frozen sliced okra
- ¾cup vegetable broth
- 1teaspoon ground cumin
- 1teaspoon chili powder
- 1teaspoon brown sugar
- 1pinch cayenne pepper, or to taste
- salt to taste
- 1large tomato, sliced
- 4small lemon wedges, or to taste
Step 1Heat 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.
Step 2Add 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.
Step 3Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
Step 4Serve topped with sliced tomatoes and a squeeze of lemon juice.