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A spicy, savory, vegan dish with loads of fresh veggies and black-eyed peas. So delicious! Serve over rice as an entree or by itself as a side dish. Best enjoyed with a big glass of sweet tea.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Maple syrup can be used in place of brown sugar.

Nutrition Facts

259 calories; protein 13.9g; carbohydrates 50.3g; fat 5.9g; sodium 611.1mg. Full Nutrition
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