VEGAN SOUTHERN GREENS

Vegan Southern Greens image

A spicy, savory, vegan dish with loads of fresh veggies and black-eyed peas. So delicious! Serve over rice as an entree or by itself as a side dish. Best enjoyed with a big glass of sweet tea.

Provided by cherimarie

Time 45m

Yield 4

Number Of Ingredients 14

Previous Next

Ingredients

1 tablespoon olive oil
2 cloves garlic, chopped
1 bunch kale, stemmed and chopped
1 bunch Swiss chard, stemmed and chopped
1 (16 ounce) package frozen black-eyed peas
1 (16 ounce) package frozen sliced okra
¾ cup vegetable broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
1 pinch cayenne pepper, or to taste
salt to taste
1 large tomato, sliced
4 small lemon wedges, or to taste

Steps:

Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.
Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
Serve topped with sliced tomatoes and a squeeze of lemon juice.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 50.3 g, Fat 5.9 g, Fiber 14.4 g, Protein 13.9 g, SaturatedFat 0.9 g, Sodium 611.1 mg, Sugar 6.9 g