Protein and Iron Rich Collard Greens Recipe

Prep time 10 minutes | Total Time 90 minutes

In the southern United States it is believed that if you eat black-eyed peas and collard greens on New Year’s Day you will have a prosperous new year. Here in Cat’s Vegan Kitchen, I adapted a traditional Hoppin’ John recipe into this meatless collard greens recipe that is hearty, nourishing, and truly delicious. Packed with protein and rich in iron, this dish not only nourishes your body but if you believe in Southern lore it will bring forth an abundance of prosperity.
The tender black-eyed peas serve as the perfect base, providing a substantial dose of plant-based protein to fuel your day. They're known to improve digestion, boost energy levels, and promote weight management. Paired with them, the vibrant and leafy collard greens steal the spotlight with their high plant-based iron content, helping to maintain healthy blood cells and support overall vitality.
Wishing you prosperity and health!

Ingredients

• Extra virgin coconut oil or avocado oil

• 1 medium yellow onion

• 4 cloves of garlic

• 1 cup of dried black-eyed peas soaked for 8 hours, or 2.5 cups of canned black eyed peas

• 2 bunches of collard greens (any greens work!)

• Plant-based broth - I use vegan “chicken broth”

• Liquid smoke - you will need 3-5 teaspoons

• 1/4 teaspoon cloves

• 1/2 teaspoon of allspice

• Red pepper flakes (a dash!)

• Salt to taste

• Black pepper to taste (about 1/4 -1/2 teaspoon)

Instructions

1. Chop onion into fine pieces

2. Saute the onion in 1 tablespoon of coconut oil / avocado oil (or vegetable broth if you don’t use oil) in a large soup pot or dutch oven for only about 1 minute

3. Add in 1/4 teaspoon cloves to the onion and stir to combine

4. Add the soaked black-eyed peas to the onion/oil mixture

5. Add in 6 cups of vegan “chicken” or vegetable broth.

6. Add in 1.5 teaspoons of liquid smoke

7. Partially cover the pot and heat over medium until the beans begin to boil; once they are boiling reduce to a simmer and let simmer for 90 minutes if you used dried beans or 60 minutes if you used canned beans

   While the Beans are Cooking You Will Make Your Greens

8. Melt 1 tablespoon of any oil that has a high smoke point - I use coconut oil (see notes and adjustments for oil free)

9. Add in 4 cloves of garlic chopped very fine and saute over medium low heat until fragrant - about 30 seconds to 1 minute

10. Add in a dash of red pepper flakes - only if you like heat!

11. Cover partially and let cook over medium low heat for about 5 minutes - a bit longer if you have time

12. Add in chopped greens, (about 8 cups) a little bit at a time, tossing to coat

13. Add in 1/2 to 1 cup of water or broth

14. Cover the greens and let wilt down over medium low heat for about 20-30 minutes - check to make sure there is always a little water so they don’t burn

15. Add a few dashes of liquid smoke, 1/2 to 1 teaspoon (or to taste) and a few dashes of salt

16. To put it all together I like to put a base of rice or quinoa, a bed of greens, and a few healthy scoops of greens

    To your health and prosperity! Enjoy!

Notes and Adjustments:

You can easily make this an oil-free recipe by substituting broth anywhere oil is used. You do not need to serve it over rice or grain, but if you do it adds extra protein.