Black-Eyed Peas and Collards Stew | Oregonian Recipes

Ingredients

• 5 cups vegetable stock or water
• 1-1/2 cups diced yellow onion
• 3/4 cup thinly sliced celery
• 4 large garlic cloves, pressed or minced
• 1 teaspoon seeded and diced jalapeño pepper (optional)
• 1 cup diced potato
• 1 cup thinly sliced carrot
• 1-1/2 cups chopped tomatoes (1/2-inch pieces), or 1 (14.5-ounce) can diced fire-roasted tomatoes
• 1 (15-ounce) can black-eyed peas, rinsed and drained well
• 1/2 teaspoon liquid smoke
• 2 cups stemmed collards
• 1 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon nutritional yeast
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons wheat-free tamari, or other soy sauce, or to taste (optional)