Description
A hearty and flavorful Southern-inspired vegetarian dish featuring smoky collard greens, tender black eyed peas, and creamy cheesy grits. This comforting meal combines slow-cooked and sautéed vegetables with cheesy corn grits for a satisfying, nutritious, and delicious plate perfect for any time of the year.
Ingredients
Black Eyed Peas
- 2 1/2 C (670g) Slow Cooked Black Eyed Peas* OR 1 C (165g) Dry Black Eyed Peas (soaked overnight, rinsed)
- 2 C (472g) Vegetable Broth
- 1 C (210g) Yellow Onion (small dice, about one onion)
- 1 C (150g) Green Bell Pepper (small dice, about one or a mix of green and red)
- 2 Cloves of Garlic
- 1 Bayleaf
- 1 tsp Vegan Worcestershire Sauce (gluten free if needed)
- 1/2 tsp Liquid Smoke
- A few dashes of Tabasco (optional but recommended)
Collard Greens
- 1/2 C (130g) Vegetable Broth
- 1/2 tsp Liquid Smoke
- 1/2 tsp Tamari
- 4 Cloves of Garlic (minced)
- 1 lb (565g) Collard Greens (cut into ribbons and washed thoroughly)
- 1 tsp Apple Cider Vinegar
- Pinch of Red Pepper Flakes (optional but recommended)
Cheesy Grits
- 3 C (710g) Water
- 1/2 tsp Sea Salt
- 1 C (150g) White or Yellow Corn Grits**
- 1/2 C (50g) Monterey Jack or Cheddar Cheese (shredded, OR 1 1/2 TBS Nutritional Yeast*** for dairy free)
To Serve
- Fresh Sliced Jalapeños
- Tabasco
- Smoky Bourbon Homemade BBQ Sauce (optional)
Instructions
- Prepare Black Eyed Peas: If using slow cooked black eyed peas, skip the next step and proceed to cooking the collards. If using dry peas, place the soaked and rinsed peas in a medium saucepot with vegetable broth, diced onion, bell pepper, garlic cloves, bayleaf, and optional Tabasco. Bring to a boil, then reduce to a low simmer uncovered and cook for 45 minutes to 1 hour until peas are tender but not mushy. Stir in vegan Worcestershire sauce and liquid smoke, then adjust seasoning to taste.
- Cook Collard Greens: In a large stockpot, bring vegetable broth, liquid smoke, tamari, and minced garlic to a boil. Add the collard greens and stir well with tongs. Cover and cook on medium-low heat for 10-15 minutes, stirring at least twice to help the greens cook down and darken in color. Stir in apple cider vinegar and red pepper flakes, then taste and adjust seasoning, adding salt if needed.
- Prepare Grits: In a medium saucepot, bring water and sea salt to a boil. Reduce heat to low, whisk in the corn grits, cover, and cook for 5 minutes. Stir occasionally, and if grits dry out, add water a tablespoon at a time until desired consistency is achieved. Remove from heat and stir in shredded cheese or nutritional yeast for dairy-free option. Keep covered to stay warm.
- Assemble the Dish: In individual serving bowls, portion the black eyed peas, collard greens, and cheesy grits side by side. Serve with fresh sliced jalapeños, Tabasco, and smoky bourbon BBQ sauce as desired for added heat and flavor.
- Storage: Store leftovers in individual lidded containers in the refrigerator for up to two days. Reheat gently before serving.
Notes
- Soaking dry black eyed peas overnight reduces cooking time and improves digestibility.
- Adjust the amount of Tabasco and red pepper flakes to control heat level.
- Use nutritional yeast as a dairy-free alternative to cheese for a vegan version.
- Adding a tablespoon of water to grits while cooking or reheating prevents them from drying out.
- Slow cooking the peas ahead of time can save preparation time on the day of serving.
- For gluten-free, ensure Worcestershire sauce and tamari are certified gluten free.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
