A hot, flavorful, vegan recipe that includes a ton of fresh vegetables and black-eyed peas. Such a treat! Serve as an entrée over rice or as a side dish all by itself. Ideally paired with a large glass of sweet tea.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- ¾ 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
Instructions
- 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.
- 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.
- Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
- Serve topped with sliced tomatoes and a squeeze of lemon juice.
- Maple syrup can be used in place of brown sugar.