Black-Eyed Peas and Collards Stew | Oregonian Recipes

Name: 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)

recipes.oregonlive.com

A favorite in the Southern United States, the black-eyed peas and collard greens combo is traditionally eaten on New Year's Day to ensure an abundant year.

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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)