INGREDIENTS
1 15.5 ounce can
Black-eyed peas
6 cups
Collard green, lightly packed leaves
1/8 tsp
Dill weed, dried
1 tsp
Garlic
1 tsp
Garlic powder
1/2 tsp
Onion powder
1/2 tsp
Oregano, dried
1/2 tsp
Thyme, dried leaves
1 cup
Tomatoes, fire roasted petite
1/2 tsp
Maple syrup
2 tsp
Miso
1 tsp
Tahini
1/8 tsp
Black pepper
1/2 tsp
Red pepper flake
1/2 tsp
Sea salt
4 tbsp
Apple cider vinegar
1 tbsp
White wine vinegar
2 tbsp
Water