Vanilla and Bean· by Traci York★ 5.0 (28)

Black Eyed Peas with Smoky Collards and Cheesy Grits

Name: Black Eyed Peas with Smoky Collards and Cheesy Grits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 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!); 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!); 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); Serve with Fresh Sliced Jalapeños; Tabasco; Smoky Bourbon Homemade BBQ Sauce ((optional))

Nutrition Facts

Nutrition needs review

We couldn’t finish calculating nutrition after several attempts. Your recipe is saved and ready to cook.

A Southern one-plate meal of black-eyed peas, smoky collard greens, and creamy cheese grits, all ready in under an hour. Vegetarian and easily vegan. Comfort food with soul.

Ingredients

4 SERVINGS

For the Black Eyed Peas:

670 gSlow Cooked Black Eyed Peas — 2½ cup
*OR*
165 gdry black-eyed peas — soaked overnight, rinsed, 1 cup
472 gVegetable Broth — 2 cup
210 gYellow Onion — small dice, 1 cup
150 gGreen Bell Pepper — small dice, 1 cup
2Garlic
1Bayleaf
1 tspVegan Worcestershire Sauce
½ tspLiquid Smoke
Tabasco — optional

For the Collard Greens:

130 gVegetable Broth — ½ cup
½ tspLiquid Smoke
½ tspTamari
4Cloves of Garlic — minced
565 gCollard Greens — cut into ribbons, washed, 1 lb
1 tspApple Cider Vinegar
Red Pepper Flakes — optional

For the Grits:

710 gWater — 3 cup
½ tspSea Salt
150 gwhite corn grits — 1 cup, or yellow corn grits
50 gMonterey Jack Cheese — shredded, ½ cup, or Cheddar Cheese or Nutritional Yeast

For Serving:

Fresh Sliced Jalapeños — optional
Tabasco
Smoky Bourbon Homemade BBQ Sauce — optional

Quantities update with the servings stepper.

Method

35m total

Read the method on Vanilla and BeanTraci York’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainamericanbowlbeansgluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe