Vegan Collard Greens w/ Black Eyed Peas & Jalapeño Cornbread

Vegan Collard Greens w/ Black Eyed Peas & Jalapeño Cornbread
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One of my favorite go-to recipes during the winter months is this collard greens dish. This dish keeps in freezer very well because the collards are hearty enough to stay in good shape when reheating. I typically make a large batch on a Sunday evening, freeze half and enjoy the remaining half throughout the week. I used to make this dish with bacon, but found that it can be just as delicious (and healthier) by using a rich mushroom broth and black eyed peas for protein. Definitely add bacon for a heartier, more traditional style of collards. (Try this recipe for a more authentic version).

Yields: 4-6 servings

Ingredients:

• 1 bunch collard greens, rinsed and torn

• 1 onion or 2-3 shallots, thinly sliced

• 2-3 cloves garlic, chopped

• 1 (15oz) can black eyed peas

• 2 tablespoons olive oil (or other oil of choice)

• 2 tablespoons tomato paste

• 4 cups mushroom broth (or other broth of choice) (plus more water and/or broth as needed)

• 1 dried red pepper or 1 tsp red pepper flakes (optional)

• salt & pepper to taste

• 1 lemon, juiced (tip: if you’re making the cornbread, reserve 1 Tbsp of lemon juice for the batter)

Directions:

Step 1
In a large pot on med-low heat, add olive oil, onion, garlic, and a pinch of salt. Sauté until onions are translucent and slightly browned (about 6-8 minuets). Stir in tomato paste and let it cook down with the onions/garlic for a few minutes, until the red deepens in color (about 2-3 min).

Step 2
Add 4 cups broth (plus more water and/or broth as needed), collards (torn into smallish pieces to make your eating experience more enjoyable and less messy), dried red pepper or red pepper flakes. Turn up heat and bring pot to a boil. Stir well, then turn down to a low simmer, cover with lid and cook for 40-50 minutes. (Giving you enough time to make your cornbread! 👏🏼)

Step 3
Once your collards are cooked through and tender, add can of black eyed peas and simmer for a few more minutes. Turn off the stove, squeeze in lemon juice, and stir well. Add salt & black pepper to taste if needed.

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Jalapeño Cornbread (dairy free)
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This modified cornbread recipe was adapted from the OG Moosewood Cookbook. Their version calls for 1 cup of buttermilk, but because I’m dairy intolerant, I have a dairy-free buttermilk hack to share with you(!): buttermilk contains higher amounts of lactic acid which adds a tangy/sourness that regular milk lacks. To re-create that, I’m adding 1 tablespoon of lemon juice (or vinegar) per 1 cup of alt-milk (I’m using oat milk) to achieve a buttermilk-like substitute. Additionally, to give it a subtle kick, I’m adding a jalapeño harvested from our garden

Yields: 8x8-inch pan of cornbread

Ingredients:

• 1 cup all-purpose flour

• 1 cup yellow corn starch

• 1 cup oat milk (or alt-dairy milk of choice)

• 1 tablespoon lemon juice

• 1 egg

• 1-2 jalapeños, finely chopped (1= tame ; 2= a palpable kick)

• 3 tablespoons butter, melted

• 1/4 cup honey

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Directions:

Step 1
Preheat oven to 425°F, and grease a 8x8-inch pan.

Step 2
In a small bowl, beat together egg, oat milk, lemon juice, and honey.
In a larger separate bowl, mix together dry ingredients.

Step 3
Combine all ingredients together in the large bowl, including butter and chopped jalapeño, and mix well.

Step 4
Spread batter into your prepared pan and bake for 20 minutes, or until a toothpick comes out clean. Garnish with honey drizzle + pat of butter, serve warm.

Enjoy!

Photography, Food Styling, and Recipe Development by Renee Sandoval & (for the cornbread—Moosewood)