Vegan Southern Greens

Vegan Southern Greens

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.

Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
259 Calories

Recipe Instructions

Step 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.
Step 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.
Step 3
Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
Step 4
Serve topped with sliced tomatoes and a squeeze of lemon juice.
Vegan Southern Greens

Ingredients

  • salt to taste
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 2 cloves garlic, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 pinch cayenne pepper, or to taste
  • 1 large tomato, sliced
  • 1 (16 ounce) package frozen sliced okra
  • 1 bunch kale, stemmed and chopped
  • 1 bunch Swiss chard, stemmed and chopped
  • 1 (16 ounce) package frozen black-eyed peas
  • 4 small lemon wedges, or to taste
  • 0.75 cup vegetable broth

Categories

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