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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.