Heat a medium pan for 30 seconds before adding the oil and cumin seeds
Add red onions and saute until they brown
Add garlic, red pepper flakes and collard greens
Add sea salt and tomato pulp
Add water and let it cook for about 4 minutes.
Add the black-eyed peas and bring it to a boil.
Cover and keep the heat to low. Let it stew for about 40 minutes
While the stew is simmering, prepare the buttered radishes
Place them in a bowl and add vegan butter (melted), sea salt and black pepper
Mix well and lay them out on a baking tray
Baked them until they turn brown (about 7-10 minutes)
Remove them from the oven and allow them to cool
When the stew is done, transfer to a serving bowl and top with the buttered radishes
Serve these collard green stew with black-eyed peas immediately
Notes
If you are using dried black-eyed peas, soak them overnight in hot water. Then, slow cook them for about 3 hours before putting them in this recipe. I used 1 cup of dried black-eyed peas for this recipe. For canned version, use 1.5 cups and make sure you wash them thoroughly