Ingredients
Scale
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, seeded and chopped
- 1 small fennel bulb (or 2 ribs celery), chopped
- 6 medium white or crimini mushrooms, chopped
- 2 large cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 2 15-ounce cans black-eyed peas, rinsed (or 3 cups)
- 2 green onions (scallions), chopped
- ½ cup loosely packed parsley leaves, roughly chopped
- 6 med-large collard green leaves cut into bite-sized pieces
- Optional: 2-3 cups cooked brown rice
Instructions
- Using water as needed, sauté the onion, bell pepper, celery or fennel, and mushrooms on medium-high for 5-8 minutes until soft.
- Add the garlic, thyme, basil and cumin and sauté another minute, adding a little more water so that the herbs and spices evenly coat the vegetables.
- Add in the black-eyed peas, green onions, parsley and collard greens, and cook until the collards are softened, about 5 minutes.
- Serve over brown rice, topped with the Avocado-Cucumber dressing below.
Notes
Herbs: This recipe is versatile when it comes to herbs and spices, so have fun with it. This is an older recipe, and I see I have garnished (in my photos) with fresh dill even though it's not in the recipe; who knows why. 😉 Chopped green onions or parsley make a nice garnish as well.
- Prep Time: 25 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 1/4 recipe (about 1.5 cups)
- Calories: 193
- Sugar: 7.1g
- Sodium: 80mg
- Fat: 2.1g
- Saturated Fat: 0.1g
- Carbohydrates: 25.8g
- Fiber: 10.2g
- Protein: 12g
- Cholesterol: 0