My vegan collard greens stew with black eyed peas is the perfect dinner meal. Packed with vitamins and nutrients. Healthy, hearty stew for the whole family
Print

Collard Greens Stew With Black-Eyed Peas

Packed with vitamins and nutrients. Healthy, hearty stew for the whole family
Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 2 People
Calories 195
Author Healing Tomato

Ingredients

For The Buttered Radishes

  • 3 radishes Cut into thich rounds
  • 2 tsp vegan butter
  • 1/4 tsp black pepper or to taste
  • 1/4 tsp salt

For The Stew

Instructions

  • Pre-heat mini oven to 400 degrees
  • 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

Nutrition

Calories: 195kcal | Carbohydrates: 9g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Sodium: 2734mg | Potassium: 351mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3800IU | Vitamin C: 25.7mg | Calcium: 110mg | Iron: 1.4mg