Black Eyed Peas & Collard Greens
Black eyed peas and collard greens in a tomato base. Serves 6-8.
2 cups dried black-eyed peas
2 tablespoons coconut oil, butter, or ghee
1 large yellow onion, chopped
2 cloves garlic, finely chopped
2 stalks celery, chopped
1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
4 carrots, chopped
2-3 cups bone or veggie broth
1 can diced tomato (14.5 oz) (optional)
Sea salt and black pepper to taste
1-2 tsp chili powder
½ – 1 tsp Cumin powder
Cayenne pepper to taste (optional)
Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover with with water, cover and set aside at room temperature for 12 hours or overnight. Strain and rinse well.
Place peas in a large pot and cover by 3 inches with water, bring to a boil for 5 minutes, reduce to simmer and cook until peas are soft, about 45-60 minutes. Skim the top of the peas as they cook.
Heat oil/butter over medium heat in a large pot.
Add onion and cook until onion is translucent, 5 to 8 minutes.
Add garlic and saute for 1-2 minutes more.
Add chili powder, cumin, cayenne, salt, and pepper.
Add diced tomatoes and broth, stirring the bottom of the pot well.
Stir in peas.
Add carrots and celery and simmer on medium-low until tender.
Add collard greens in last 5 minutes of cook time or until wilted.
Season with additional salt, pepper, cumin and cayenne as needed and serve.