Black Eyed Peas with Smoky Collards and Cheesy Grits

Ingredients

• 2 1/2 C (670g) Slow Cooked Black Eyed Peas*
• OR
• 1 C (165g) Dry Black Eyed Peas (soaked overnight, rinsed.)
• 2 C (472g) Vegetable Broth
• 1 C (210g) Yellow Onion (small dice, about one onion)
• 1 C (150g) Green Bell Pepper (small dice, about one or a mix of green and red )
• 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!)
• 1/2 C (130g) Vegetable Broth
• 1/2 tsp Liquid Smoke
• 1/2 tsp Tamari
• 4 Cloves of Garlic (minced)
• 1 lb (565g) Collard Greens (cut into ribbons and washed thoroughly)
• 1 tsp Apple Cider Vinegar
• Pinch of Red Pepper Flakes (optional but recommended!)
• 3 C (710g) Water
• 1/2 tsp Sea Salt
• 1 C (150g) White or Yellow Corn Grits
• 1/2 C (50g) Monterey Jack or Cheddar Cheese (shredded, OR 1 1/2 TBS Nutritional Yeast* for dairy free)
• Serve with Fresh Sliced Jalapeños
• Tabasco
• Smoky Bourbon Homemade BBQ Sauce ((optional))

Instructions

1. 1

   If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.

2. 2

   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.

3. 3

   --- For the Collard Greens: ---

4. 4

   In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir thoroughly 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).

5. 5

   --- For the Grits: ---

6. 6

   In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. Stir in the cheese OR the nutritional yeast*. Grits can dry out pretty quick, so if needed, add a TBS of water at a time and stir after they're done cooking. Lid to keep warm.

7. 7

   --- To Assemble: ---

8. 8

   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

9. 9

   Store in individual lidded containers, refrigerated for up to two days.