Black-Eyed Pea and Collard Green Stew

Ingredients

• 400 g canned black-eyed peas, drained and rinsed
• 150 g collard greens, stemmed and chopped
• 200 g canned diced tomatoes
• 1 medium yellow onion, diced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 250 ml vegetable broth
• 1 tsp smoked paprika
• 0.5 tsp dried thyme
• 0.25 tsp red pepper flakes
• 0.5 tsp fine salt

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, then add the garlic, smoked paprika, thyme, and red pepper flakes and stir for 30 seconds until fragrant.
2. Add the diced tomatoes and cook for 3 minutes, stirring, until they thicken slightly and smell jammy.
3. Stir in the black-eyed peas, broth, and salt. Bring to a gentle boil, then add the chopped collards a handful at a time, stirring until they wilt down enough to fit, about 2 minutes.
4. Lower the heat and simmer, uncovered, until the collards are silky-tender and the broth has thickened around the peas, about 15 minutes. Taste, adjust salt, and serve hot with a splash of vinegar if you like.

Nutrition (per serving)

Calories

387

Protein

19 g

Fat

8 g

Carbs

58 g