American · Dinner
Southern Collard Green Black-Eyed Pea Bowl
Southern soul food tradition reading slow-simmered collard greens with smoked paprika and black-eyed peas spooned over creamy stone-ground grits, finished with hot sauce, scallion, and a splash of vinegar for the vegan weeknight Lowcountry bowl with deep smoky warmth.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
420Calories
14gProtein
10gFat
58gCarbs
3gSugar
9gFiber
780mgSodium
0mgChol
Goes well with
Chenin Blanc Vouvray SecChenin Blanc Vouvray Sec — A refreshing...
local
Sweet Tea with LemonSweet Tea with Lemon — A clean, aromatic...
international
Instructions
1
Prep
Strip collard leaves from stems, tear into bite-size pieces. Finely chop onion and mince garlic. Finely chop scallion and parsley. Drain and rinse canned black-eyed peas.
2
Saute
Heat 2 tbsp olive oil in a heavy saucepan over medium heat 1 minute. Add onion, cook 3 to 4 minutes until softened. Add garlic, smoked paprika, cumin, red pepper flakes, and bay leaves; cook 60 seconds until fragrant.
3
Simmer
Pour in vegetable stock and 0.5 tsp sea salt. Add collards, cover, simmer over low heat 22 to 25 minutes until greens turn silky tender and bright green fades to deep olive.
4
Build 1
While collards simmer, bring water to boil in a small saucepan over high heat. Whisk in grits and 0.5 tsp sea salt in a slow stream. Drop to low, cook 18 to 20 minutes whisking every 4 minutes until thick, creamy, and pulls away from the pan.
5
Build 2
Add black-eyed peas, apple cider vinegar, hot sauce, and remaining 0.5 tsp sea salt to the collards over low heat. Warm 3 minutes until peas are heated through. Discard bay leaves.
6
Finish and plate
Stir remaining 2 tbsp olive oil and black pepper into the grits. Mound grits in bowls, ladle collards and peas over top, scatter scallion and parsley, finish with extra hot sauce if desired. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz / 2 cans) canned black-eyed peas
- 400g (14.1 oz) collard greens
- 120g (4.2 oz) stone-ground white grits
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 4 tbsp extra-virgin olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp red pepper flakes
- 2 bay leaves
- 2 tbsp apple cider vinegar
- 2 tsp hot sauce
- 600ml (2 1/2 cups) vegetable stock
- 480ml (2 cups) water
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 40g (large handful) scallion
- 16g (large handful) flat-leaf parsley