Love at First Bite: Spicy Black-Eyed Peas and Collards

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A while back, I tried collard greens for the first time and loved them.  So when they appeared on sale again, I knew it was time for more.

chopped collards
I’m only vaguely familiar with the Southern tradition of black-eyed peas and collard greens, but it’s something I’ve been wanting to try.  I picked up a can of black-eyed peas the last time I was buying beans with the idea of looking up black-eyed pea recipes at some point.  Fortunately for me, the can was still around, so I was able to seek out exactly the sort of recipe I was looking for.

Straight out of Vegan Fire & Spice, spicy black-eyed peas and collard greens!

spicy collards and black eyed peas
This is a pretty straightforward recipe.  Onions, garlic, hot chilies, and ginger make up the seasoning along with a little water to cook the collards in.  All together it makes a sort of broth that smells like ginger and dark leafy greens while it’s cooking!

spicy collards and black eyed peas plate
I made some brown rice to go with it, and man was it good.  Sometimes the simplest stuff is the best, and such is the case with this recipe.  And I love black-eyed peas now!  So much so that I’m ready to go get more and try other black-eyed pea and collard recipes as soon as possible.  No reason not to, really.  You can’t go wrong with beans, greens, and a little creative seasoning, right?


About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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