STEW BLACK-EYED PEAS AND COLLARD GREENS

Prep Time: 15 mins 

Cook time: 45 mins 

 

Ingredients:

1lb Black Eyed Peas Dried 

1 large bunch of Collard Greens washed, de-stemmed, and chopped 

1 TBLS avocado oil or olive oil 

6 cups vegetable stock

1 medium Red Bell Pepper, small diced

½ medium yellow onion, small diced 

4 stalks of celery, small diced 

½ jalapeño small diced (optional) 

2 cloves garlic minced 

2 tsp smoked paprika

1 TBLS chopped fresh thyme 

1 bay leaf 

Salt and Pepper to taste 

2 TBLS Plant Bomb Caribbean Peppa 

 

Instructions:

Soak black-eyed peas: In a container, cover black-eyed peas with water and soak for 8-24 hours at room temperature. Alternatively, use a faster method by boiling dried peas in a stock pot for 1 hour. Drain and set aside.

Sauté vegetables: In a medium-sized stockpot or Dutch oven, heat oil over medium heat. Sauté onion, red pepper, celery, and jalapeno until translucent.

Add flavor: Stir in garlic, strained black-eyed peas, smoked paprika, fresh thyme, and toast lightly for 1-2 minutes. Season with salt and pepper.

Cook with greens: Add vegetable stock, bay leaf, collard greens, and PB Caribbean Peppa sauce. Bring to a light boil, then reduce heat to low. Cover and simmer for 30-35 minutes.

Thicken and season: Uncover and cook for an additional 10 minutes to allow the broth to thicken. Ensure peas and collard greens are tender. Adjust seasoning with salt and pepper to taste.

 

Serve: Remove from heat and serve over rice or cornbread. Drizzle with Plant Bomb Caribbean Peppa sauce for an extra burst of flavor. Enjoy!

 

Yield: 8 servings