This healthier take on a soul-food tradition can be served as a side dish or, as shown here, it can become a hearty main dish with the optional addition of cooked beans and served on a bed of cooked rice. Note: If you are adding the optional Scotch bonnet chili, be sure to use gloves when handling it.
recipe | CC Péan
Ingredients
2 Tbsp coconut oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 celery stalk, thinly sliced
1/2 Scotch bonnet chili, seeded and thinly sliced (optional)
2 bunches lacinato or dinosaur kale, ribs removed, leaves rolled and thinly sliced
1 bunch collard greens, ribs removed, leaves rolled and thinly sliced
1 tsp smoked paprika
1/3 cup low-sodium vegetable broth
Pinch of salt
1 – 15 oz can dark black-eyed peas, drained and rinsed (optional)
4 cups cooked brown rice, to serve (optional)
Directions
- Heat oil in large pot over medium-high heat. Add onion and cook until translucent, stirring occasionally. Add garlic, bell peppers, celery, and Scotch bonnet chili, if using. Cook for about 2 minutes.
- Add greens and smoked paprika, stirring until greens begin to wilt and all ingredients are evenly distributed. Add vegetable broth and cover pot. Let vegetables steam for about 5 minutes, stirring occasionally to prevent sticking. Season with salt to taste. Stir in black-eyed peas, if using, and heat for 1 to 2 minutes to heat through. Serve hot over cooked brown rice, if desired.
In each delicious serving (including beans and rice): 455 calories / 16 g protein / 10 g fat / 81 g carbs (4 g sugar, 13 g fiber) / 176 mg sodium
