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

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

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.