Cream Peas & Collards
Nothing smells more like Texas than peas cooking on the stove. Peas are a thing of time and love and their simplicity are not missing on sweetness. I’ve taken the fat and cholesterol out by subbing tempeh bacon for the bacon. Rich in protein and fiber, there’s really nothing wrong with this dish.
| Servings | Prep Time |
| 4people | 15minutes |
| Passive Time |
| 1hour |
|
|
Ingredients
- 4cups shelled cream or purple hull peas, rinsed well
- 1/2 onion, chopped
- 1package tempeh bacon
- 2cloves garlic, minced
- half water and vegetable broth to cover
- salt & pepper
- 1bunch collard greens, cleaned, stalks removed, and chopped
- 2cups grits
- 3cups water for grits
- 3tablespoons vegan butter
Instructions
- Heat a large deep skillet over medium to high heat. Once heated add 1/4 cup of water or vegetable broth to the pan, add the tempeh and cook for 3 minutes then add the onions, stir frequently to keep from sticking to the pan. Once the tempeh gets slightly brown and the onions clear, add the garlic and stir a few more minutes. Add the peas and cover with half water and half vegetable broth 1/2 inch above the peas. Add salt & pepper to taste. Bring to a boil, reduce heat to simmer and cook for one hour or until the peas have softened. In the meantime, bring 3 cups of water to a boil, add the grits, lower the heat and stir constantly until the grits have thickened. Tip: use a long spoon as the grits like to pop! Once the grits have thickened, remove from heat and stir in the butter. When the peas are done, add the collard greens to the peas, turn the heat up to a boil, reduce once again and simmer until the collards have wilted; approximately 5 minutes or less. To serve place a couple of spoonfuls of grits to the middle of a bowl or plate. Cover with a generous portion of peas and collards. I highly recommend adding your favorite hot sauce too. Mine is Crystal!
Recipe Notes
