BLACK-EYED PEA AND COLLARD GREEN BOWL

BLACK-EYED PEA AND COLLARD GREEN BOWL

Black-Eyed Pea and Collard Green Bowl is a wholesome and rustic vegan dish inspired by Southern comfort cuisine. Packed with plant-based protein and fibre, this bowl blends tender black-eyed peas with sautéed collard greens, garlic and a splash of apple cider vinegar for a tangy finish. It’s a simple yet hearty combination that’s quick to prepare and deeply nourishing. The natural earthiness of the peas pairs beautifully with the bold, slightly bitter greens, creating a balanced flavour profile enhanced by garlic and olive oil. This dish is ideal for lunch or dinner, especially when served with a grain like brown rice, quinoa or cornbread on the side. It’s also a great option for meal prepping, as the ingredients hold up well in the fridge. Enjoy this bowl warm for a grounding and plant-based meal that’s comforting and clean.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Southern

PREPARATION/TECHNIQUES

Sauté

OCCASION/HOLIDAY

New Years Day

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Healthy, High Fibre, Low Fat, Quick & Easy, Low Sodium

DISH TYPE

Salad

INGREDIENTS

There are the following ingredients for Black-Eyed Pea and Collard Green Bowl:

• ½ cup canned black-eyed peas

• 1 cup collard greens, chopped

• 1 clove garlic, minced

• 1 tsp olive oil

• 1 tsp apple cider vinegar

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 150.5 kcal

• Protein: 7 g

• Carbohydrates: 19.6 g

• Sugars: 0.2 g

• Fibre: 5.6 g

• Fat: 5.4 g

• Saturated Fat: 0.8 g

• Sodium: 393 mg

• Potassium: 305.5 mg

• Iron: 1.5 mg

• Calcium: 115.6 mg

PREPARATION

These steps are followed for the preparations of Black-Eyed Pea and Collard Green Bowl:

• Heat Oil: In a medium pan, heat olive oil over medium heat.

• Sauté Garlic: Add minced garlic and cook for 30 seconds until fragrant.

• Cook Greens: Add chopped collard greens, season with a pinch of salt and sauté for 4–5 minutes until wilted.

• Add Peas: Stir in the black-eyed peas and cook for 2–3 more minutes until warmed through.

• Finish With Vinegar: Drizzle in apple cider vinegar and black pepper, stir it and remove from heat.

• Serve Hot: Plate as a standalone bowl or pair with a grain of choice.

PREP TIME

5 minutes

COOKING TIME

8 minutes

TIPS

Here are some helpful tips for Black-Eyed Pea and Collard Green Bowl:

• Chop Greens Finely: Smaller pieces cook more quickly and evenly.

• Use Fresh Garlic: It elevates flavour significantly over garlic powder.

• Add vinegar Last: It preserves its tang and brightens the dish.

• Rinse Canned Peas: It reduces sodium and improves texture.

• Keep Pan Covered: For quicker wilting of the greens.

VARIATIONS

• Add Protein: Toss in tempeh, tofu or seitan for more protein.

• Use Kale or Spinach: If collard greens aren’t available.

• Spice It Up: Add chilli flakes, Cajun seasoning or smoked paprika.

• Include Onions: Sauté chopped onion with garlic for added sweetness.

• Top With Seeds: Sprinkle toasted sunflower or pumpkin seeds for crunch.

• Serve Over Grains: Layer over rice, millet or bulgur for a fuller meal.

PREPPING AND STORAGE

• Store In Fridge: Keep in an airtight container for up to 3 days.

• Reheat On Stove: Gently warm in a pan with a splash of water or broth.

• Not Ideal For Freezing: Greens may become overly soft and lose texture.

• Prep Ingredients Ahead: Chop greens and garlic in advance for quicker assembly.