- 1 tbsp oil
- 1 yellow onion, finely diced
- 2 ribs celery, finely diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1/4 tsp cayenne
- 2 5oz bags Nature's Greens Organic Collard Greens
- 6 cups cooked black-eyed peas
- 1 cup vegetable broth
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- salt and pepper to taste
- scallion greens, for garnish
- rice, to serve
- Heat oil in a large pot over medium, sauté the onion and celery with a pinch of salt until soft and translucent, about 10 minutes.
- Stir in the garlic, smoked paprika, dried thyme, cayenne, and 1/2 tsp of salt. Add the collard greens and let fry until wilted, about 2-3 minutes.
- Add the black-eyed peas, vegetable broth, vinegar, and maple syrup and bring to a simmer. Turn the heat to low and let cook until the greens are tender, at least 10 minutes. Add salt and pepper to taste.
- Garnish with scallion greens and serve with rice.
Recipe courtesy of Eva Agha, @thecuriouschickpea!