From Vanilla & Bean
For The Black Eyed Peas
2 1/2 C Slow Cooked Black Eyed Peas
*OR*
1 C Dry Black Eyed Peas soaked overnight, rinsed
2 C Vegetable Broth
1 C Yellow Onion small dice (about 1)
1 C Green Bell Pepper small dice (about 1)
2 Cloves of Garlic
1 Bayleaf
1 tsp Vegan Worcestershire Sauce gluten free if needed
1/2 tsp Liquid Smoke
A few dashes of Tabasco optional but recommended!
For The Collard Greens
1/2 C Vegetable Broth
1/2 tsp Liquid Smoke
1/2 tsp Tamari Sauce
4 Cloves of Garlic minced
1 lb Collard Greens cut into ribbons and washed throughly
1 tsp Apple Cider Vinegar
Pinch of Red Pepper Flakes optional but recommended!
For The Grits
3 C Water 711g
1/2 tsp Sea Salt
1 C White or Yellow Corn Grits
1 1/2 TBS Nutritional Yeast (optional) or 1/2 C (50g) shredded Monterey jack or cheddar cheese
Serve with Fresh Sliced Jalapeños
Tabasco
Slather with easy Homemade BBQ Sauce
If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.
For the Collard Greens: In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir throughly using tongs, lid the pot and cook on med-low for between 10-15 minutes. Stir the greens at least twice while they cook down and become tender. Their color will darken a bit too. Add the apple cider vinegar and pinch of red pepper flakes. Taste for seasoning adjustment (add salt if needed).
For the Grits: In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Stir in the nutritional yeast. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. (if using cheese, stir in the cheese after cooking for 5 minutes). Grits can dry out pretty quick, so if you need, add a TBS of water at a time and stir in after they're done cooking.
To Assemble: To an individual serving bowl, add the peas, greens and grits arranged separately. Serve with jalapeños and/or tabasco and plenty of BBQ sauce for slathering
Store in individual lidded containers, refrigerated for up to two days.