Vegan Southern Greens

Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.

Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.

Reduce heat to low and simmer, stirring occasionally, for 15 minutes.

Serve topped with sliced tomatoes and a squeeze of lemon juice.