Name: Vegan Collard Greens: Southern Style Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: US
Ingredients: 1 tablespoon extra virgin olive oil; 2 cloves garlic, minced; 1 bunch kale, stemmed and coarsely chopped; 1 bunch Swiss chard, stemmed and coarsely chopped; 1 (16-ounce) package frozen black-eyed peas, thawed; 1 (16-ounce) package frozen sliced okra, thawed; 0.75 cup high-quality vegetable broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon packed light brown sugar; 1/8 teaspoon cayenne pepper, or to taste (adjust for heat preference); Sea salt to taste; 1 large ripe tomato, thinly sliced; 4 small lemon wedges, for serving

Experience a symphony of Southern flavors with these vibrant vegan greens. This hearty dish, brimming with fresh greens and protein-rich black-eyed peas, delivers a delightful balance of spice and savory goodness. Perfect as a satisfying main course over rice or as a flavorful side, it's a true celebration of plant-based cuisine.

Follow The Directions

01

Step

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.

02

Step

Add the chopped kale and Swiss chard to the skillet, working in batches if necessary to avoid overcrowding. Stir frequently until the greens wilt and brighten in color, approximately 3-5 minutes.

03

Step

Introduce the thawed black-eyed peas and sliced okra to the skillet. Pour in the vegetable broth, ensuring the ingredients are well combined. Stir in the ground cumin, chili powder, brown sugar, cayenne pepper, and season with sea salt to taste. Bring the mixture to a gentle simmer.

04

Step

Reduce the heat to low, cover the skillet, and allow the greens to simmer gently for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the greens to become tender.

05

Step

Serve the vegan Southern greens hot, garnished with fresh tomato slices and a generous squeeze of lemon juice. Enjoy!

For an extra layer of flavor, consider adding a smoked paprika. Start with 1/2 teaspoon and adjust to your liking.
If you prefer a smoother texture, partially blend the greens with an immersion blender before serving.
To add more heat, include a finely chopped jalapeño pepper along with the garlic.
Feel free to use other greens like collard greens or mustard greens.
Ensure that the black-eyed peas and okra are thoroughly thawed before adding them to the skillet.

Ahmad Lindgren

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

Vegan Southern Greens

Ingridients

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Follow The Directions

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Ahmad Lindgren

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