Black Eyed Peas with Smoky Collards and Cheesy Grits Recipe
Full recipe at vanillaandbean.com
Utensils needed:
- 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))
Overview
Prep Time:
20 m
Cook Time:
15 m
Total Time:
35 m
