INGREDIENTS
1
bunch Collard greens
4 cloves
Garlic
1/4 cup
Green onion
2 1/2 cups
Southern-style vegan black eyed peas
1/2 cup
Yellow onion
1/2 cup
Spiralized zucchini pickles
2 1/2 cups
White rice, cooked
1/4 tsp
Black pepper
1/8 tsp
Red pepper flakes
1/4 tsp
Sea salt
2 tbsp
Grapeseed oil
2 tbsp
Red wine vinegar
1/2 cup
Sliced raw (or pickled) red onion