Vegetarian Black-eyed Peas and Collard Greens

Black eyed peas and collard in blue bowl with brown rim and spoon on autumn colored tablecloth

3.78 from 9 votes

Vegetarian Black-eyed Peas and Collard Greens

Richly seasoned with onions, celery and garlic, a smoky tomato broth is the base for this thick stew of black-eyed peas and collards. Add soy "sausage" to the mix for even more flavor and chunky texture. Makes 8 to 10 servings.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Vegan

Keyword: black-eyed peas, collard greens

Servings: servings.

Calories: 184kcal

Author: Letty | @lettyskitchen

Ingredients

2 cups dried black-eyed peas, picked over and rinsed (see notes)
1 tablespoon olive oil
1 each onion, chopped (about 2 cups)
2 each celery stalks, chopped
4 cloves garlic, minced
5 to 6 cups vegetable broth or water (see note)
15 ounces diced tomatoes One (15-ounce) can
2 each bay leaves
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes, or 1/2 teaspoon if you want more spicy heat
1 teaspoon fine sea salt
8 ounces imitation sausage e.g. Gimme Lean, optional
1 bunch fresh collard greens, stems removed and discarded (about 12 ounces)
2 teaspoons apple cider vinegar
1 tablespoon tamari soy sauce

Instructions

Using a stove-top pressure cooker: Heat the oil in the pot over medium flame.
If using the Instant Pot, use the Sauté button. Heat the oil, then add the onion and celery. Cook, stirring occasionally until the onion is translucent, about 10 minutes. Stir in the garlic and cook the vegetables a few more minutes.
Rinse the unsoaked black-eyed peas and add them to the pot, along with the broth or water, tomatoes, bay leaves, smoked paprika, oregano and red pepper flakes.
Stack the collard leaves one on top of the other and roll into a tube shape. Slice ¼-inch thick into ribbons. Or simply chop into one-inch square pieces. Place the collard ribbons on top of the beans, but don't stir them in. You want the greens to steam while the beans and broth cook.
Using a pressure cooker: Cook 16 minutes under pressure, remove from heat and allow pressure to release naturally.
Using an Instant Pot, turn the top dial to Seal and set the timer for 17 minutes. Allow pressure to release naturally.
Optional but recommended: While the stew cooks, heat a tablespoon of olive oil in a skillet. Cook the soy "sausage", breaking it into chunks with a spoon, until the “meat” is brown on several sides. Set aside.
When the beans are tender and cooked, remove the bay leaves, and mix in the greens.
Stir in the cooked “sausage”, if using. Add the tamari and apple cider vinegar. Season to taste with more salt and pepper. The amount of salt added will depend on how salty the vegetable broth. If you used water instead, add more salt, to taste, about 3/4 teaspoon salt.
For regular stove-top cooking: Rinse the beans and put them in a bowl, covering them amply with cold water. Let soak at least 6 hours or ideally, overnight. Follow directions for sautéeing the onions and celery and garlic, then add the tomatoes, broth, and seasonings. Bring to a boil; reduce to a slow simmer and cover.
Cook an hour or so, topping with broth or water as needed. When the beans are almost tender, remove the bay leaves, stir in the collard greens, and cook until they're tender, 10 to 15 more minutes. Stir the soy"sausage, tamari and apple cider vinegar. Season to taste with more salt and black pepper.

Notes

If you prefer a stew that's not as thick, stir in 1 or 2 cups more vegetable broth, until this stew is the way you like it.
If you wish, substitute 2 (15-ounce) cans of black-eyed peas for the dried peas. Using canned peas, begin by sautéing the onions, celery and garlic, then add the drained and rinsed beans along with the tomatoes and broth. Let simmer about 10 minutes, then add the collard ribbons and cook another 10 minutes, until the greens are tender.
*** Estimated Cook time is for pressure cooking. Without a pressure cooker--add 6 hours soaking time and 2 hours cook time if cooking dried black-eyed peas and collards regular stove-top method.

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