Vegan Southern Greens
Description
Loaded with okra, black-eyed peas, kale, and chard, this spicy, Southern-style side dish is hearty enough to serve as a vegan main course.
Ingredients
•
1 tablespoon olive oil
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2 cloves garlic, chopped
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1 bunch kale, stemmed and chopped
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1 bunch Swiss chard, stemmed and chopped
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1 (16 ounce) package frozen black-eyed peas
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1 (16 ounce) package frozen sliced okra
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3/4 cup vegetable broth
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon brown sugar
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1 pinch cayenne pepper, or to taste
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salt to taste
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1 large tomato, sliced
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4 small lemon wedges, or to taste
Directions
1
Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.
2
Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.
3
Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
4
Serve topped with sliced tomatoes and a squeeze of lemon juice.