Vegetarian Black Eyed Peas and Collard Greens Recipe Guide

Black eyed peas and collard greens are staples of Southern cuisine, cherished not only for their hearty flavors but also for their rich cultural significance. This vegetarian black eyed peas and collard greens recipe offers a wholesome, plant-based take on a classic dish that’s perfect for nourishing your body and soul.

Whether you’re looking for a comforting meal on a chilly evening or a nutritious side to accompany your holiday spread, this recipe provides a delicious balance of earthy greens and tender legumes infused with savory seasoning.

Loaded with fiber, vitamins, and protein, this dish is as good for your health as it is satisfying to your taste buds. Plus, it’s simple enough for weeknight cooking yet impressive enough to serve guests.

If you love Southern flavors or want to explore vegetarian soul food, this recipe will quickly become a favorite in your kitchen!

Why You’ll Love This Recipe

Vegetarian, wholesome, and packed with nutrients, this recipe highlights the natural goodness of black eyed peas and collard greens without relying on meat. The combination offers a beautiful harmony of flavors—earthy and slightly sweet peas with robust, tender greens.

It’s a fantastic source of plant-based protein, fiber, vitamins A, C, and K, and iron.

The seasoning blend of garlic, onion, smoked paprika, and a hint of cayenne pepper adds warmth and depth, making every bite memorable. Additionally, this recipe is very adaptable, so you can tweak the spice levels or add your favorite ingredients to suit your palate.

It’s perfect for meal prep or a cozy dinner that feels like a warm hug.

Ingredients

• 1 cup dried black eyed peas (or 2 cups canned, rinsed and drained)
• 1 large bunch collard greens (about 1 lb), washed and chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon apple cider vinegar
• Salt and black pepper to taste
• Red pepper flakes for garnish (optional)

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Colander or strainer
• Wooden spoon or spatula
• Measuring cups and spoons
• Mixing bowl (if soaking black eyed peas)

Instructions

1. Prep the black eyed peas: If using dried peas, rinse them thoroughly under cold water. Soak them overnight in a bowl covered with water, or use the quick soak method by boiling for 2 minutes and letting sit for an hour. Drain and rinse before cooking.
2. Cook the peas: In a large pot, add the soaked black eyed peas and cover with vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 45-60 minutes until peas are tender but not mushy. If using canned peas, skip this step and add them later.
3. Sauté aromatics: While peas cook, heat olive oil in a separate large skillet or the same pot if empty. Add the chopped onion and garlic and sauté over medium heat until soft and fragrant, about 5 minutes.
4. Add spices: Stir in smoked paprika, cayenne pepper, and dried thyme. Cook for another minute to toast the spices and release their flavors.
5. Incorporate collard greens: Add the chopped collard greens to the pot, stirring well to coat with the spices and aromatics. Cook for about 10 minutes, stirring occasionally, until the greens are softened and bright green.
6. Combine peas and greens: Add the cooked black eyed peas with their cooking liquid (or canned peas and broth) into the pot with the collards. Stir to combine all ingredients.
7. Simmer and season: Let the mixture simmer uncovered for 15-20 minutes, allowing flavors to meld and liquid to reduce slightly. Stir in apple cider vinegar and season with salt and black pepper to taste.
8. Serve hot: Garnish with red pepper flakes if desired, and serve warm as a main dish or side.

Tips & Variations

For extra smoky flavor, add a small piece of smoked paprika or liquid smoke.

• Use fresh collard greens: Always wash collards thoroughly to remove grit. You can substitute kale or Swiss chard for a different texture and flavor.
• Make it spicy: Add extra cayenne or hot sauce if you like it fiery.
• Protein boost: Toss in cooked quinoa or brown rice to make the dish more filling.
• Slow cooker option: Combine all ingredients except greens in a slow cooker. Cook on low for 6-8 hours, then stir in collard greens and cook for another 30 minutes.
• Use canned peas: For a quick version, canned black eyed peas work great—just reduce cooking time accordingly.

Nutrition Facts

Serving Suggestions

This vegetarian black eyed peas and collard greens dish pairs beautifully with a variety of sides. Serve it alongside soft vegan bread to soak up the flavorful broth, or over a bed of fluffy rice for a heartier meal.

It also complements cornbread and roasted sweet potatoes perfectly for a traditional Southern-inspired feast.

For a lighter option, serve it with a crisp salad or steamed vegetables. You can also add a squeeze of fresh lemon juice or hot sauce at the table for an extra zing.

Conclusion

This vegetarian black eyed peas and collard greens recipe is a delightful celebration of classic Southern ingredients with a healthy, plant-based twist. It’s nourishing, flavorful, and easy to customize according to your preferences.

Whether you’re a seasoned vegetarian or simply looking to add more greens and legumes to your diet, this dish offers comfort and nutrition in every bite.

Perfect for any season, it brings warmth and tradition to your table without the need for meat or complicated preparations. Give it a try, and don’t forget to explore more delicious plant-based dishes like our Vegetarian Southern Recipes That Everyone Will Love for more inspiration.

Happy cooking!

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