Black Eyed Peas with Smoky Collards and Cheesy Grits

INGREDIENTS

2 1/2 cups

Slow Cooked Black Eyed Peas* (668g)

*OR*

1 cup

Dry Black Eyed Peas (soaked overnight, rinsed, 164g)

2 cups

Vegetable Broth (472g)

1 cup

Yellow Onion (small dice (about 1), 210g)

1 cup

Green Bell Pepper (small dice (about 1), 150g)

2 cloves

Garlic

Bayleaf

1 tsp

Vegan Worcestershire Sauce (gluten free if needed)

1/2 tsp

Liquid Smoke

few dashes of Tabasco (optional but recommended!)

1/2 cup

Vegetable Broth (128g)

1/2 tsp

Liquid Smoke

1/2 tsp

Tamari Sauce

4 cloves

Garlic (minced)

1 lb

Collard Greens (cut into ribbons and washed throughly, 566g)

1 tsp

Apple Cider Vinegar

Red Pepper Flakes (optional but recommended!)

3 cups

Water (711g)

1/2 tsp

Sea Salt

1 cup

White or Yellow Corn Grits** (182g)

1 1/2 tbsp

Nutritional Yeast*** (optional) (or 1/2 C (50g) shredded Monterey jack or cheddar cheese)

Serve with Fresh Sliced Jalapeños

Tabasco

Slather with easy Homemade BBQ Sauce