Collard greens and black-eyed peas with fresh tomatoes make a most companionable trio, pulled together by a smoky heat provided by chile peppers and smoked paprika or barbecue seasoning.
Complete the meal: This stew-like dish is delicious served over cooked stone-ground grits, rice, or quinoa; or as shown here, on its own in shallow bowls with fresh cornbread (try this tasty Jalapeño Cornbread). Serve with a simple coleslaw as an accompaniment.
In praise of collard greens
Collards may not get as much attention as kale, but they should be on your radar as a nourishing leafy green to enjoy regularly. Cut into narrow ribbons and briefly stir-fried or braised, this leafy green is a standout its mild, sweet flavor. Maybe this shouldn’t be surprising; collard greens belong to the family of cruciferous vegetables (which includes cabbage and broccoli), none of which are very appealing when overcooked.
The coolest way to cook collard greens (in my opinion) is to roll up the leaves, slice them very thinly, and stir-fry, sauté, or braise until just tender-crisp, retaining their vivid color and sweetness. Learn lots more about collard greens, plus a step-by-step for prepping, in this site’s Guide to Collard Greens.
And this detailed view of the nutrition profile of collard greens give you lots of good reasons to keep them in your rotation. A big plus for vegans is that they’re a good source of calcium.
Photos by Hannah Kaminsky, BittersweetBlog.com.
Find lots more delicious vegan recipes featuring collard greens.
Are you looking for more ways to use all kinds of leafy greens? Recipe is from Wild About Greens by Nava Atlas.
See lots more hearty vegan main dishes.