This is a dish that takes me way back. In the South we eat collard greens and black-eyed peas for good luck and money on New Year’s Day. I added in Beyond Meat Hot Italian Sausage to replace the heavy, fat-back bacon, and lard that I grew up with as a kid. This Grits, Greens, and Black-Eyed Pease is a one-of-a-kind southern treat!
While I prefer to use dried black-eyed peas because the flavor of the end product is so much better, I understand that not everyone has the luxury of time to soak beans overnight and cook for the better part of an hour. Feel free to open a can of black-eyed peas and get dinner on the table in less than thirty minutes.
This trio makes a filling meal without any special additions. However, you may want to indulge in a bit of dessert after your meal. Check out this popular Salted Caramel Cheesecake!
3 cups of water
1/2 teaspoon salt
1 cup non-GMO corn grits
2 tablespoons vegan butter
1 tablespoon olive oil
1 small onion, or half a large onion, diced
3 large garlic cloves, very thinly sliced
1 pound young collard greens, removed from stems and roughly chopped
1/2 cup vegetable stock
1 teaspoon red pepper flakes
Splash red wine vinegar
1 pound dried black-eyed peas
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable stock, plus more, if needed
1 1/2 teaspoons salt
1/2 teaspoon black pepper