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Black Eyed Peas with Smoky Collards and Grits | Vanilla And Bean

Black Eyed Peas with Smoky Collards and Cheesy Grits

A quick and easy meal for those busy week-nights. Slow cooking the peas means dinner is ready in under 30 minutes! Vegan or Vegetarian + Gluten Free
Course Dinner
Cuisine American
Keyword Black Eyed Peas, Collard Greens, Vegetarian Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 406kcal
Author Traci York | Vanilla And Bean


For the Black Eyed Peas:

For the Collard Greens:

  • 1/2 C Vegetable Broth 128g
  • 1/2 tsp Liquid Smoke
  • 1/2 tsp Tamari Sauce
  • 4 Cloves of Garlic minced
  • 1 lb Collard Greens cut into ribbons and washed throughly, 566g
  • 1 tsp Apple Cider Vinegar
  • Pinch of Red Pepper Flakes optional but recommended!

For the Grits:

  • 3 C Water 711g
  • 1/2 tsp Sea Salt
  • 1 C White or Yellow Corn Grits** 182g
  • 1 1/2 TBS Nutritional Yeast*** (optional) or 1/2 C (50g) shredded Monterey jack or cheddar cheese

For Serving:


  • If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
  • In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.

For the Collard Greens:

  • In a large stockpot, bring the broth, liquid smoke, tamari sauce, and garlic to a boil. Add the collard greens, stir throughly using tongs, lid the pot and cook on med-low for between 10-15 minutes. Stir the greens at least twice while they cook down and become tender. Their color will darken a bit too. Add the apple cider vinegar and pinch of red pepper flakes. Taste for seasoning adjustment (add salt if needed).

For the Grits:

  • In a medium saucepot bring water and salt to a boil. Turn down to low and whisk in the grits. Stir in the nutritional yeast. Cook on low, covered, for 5 minutes. Adjust seasoning to taste. (if using cheese, stir in the cheese after cooking for 5 minutes). Grits can dry out pretty quick, so if you need, add a TBS of water at a time and stir in after they're done cooking.

To Assemble:

  • To an individual serving bowl, add the peas, greens and grits arranged separately. Serve with jalapeños and/or tabasco and plenty of BBQ sauce for slathering
  • Store in individual lidded containers, refrigerated for up to two days.


*Slow cooked black eyed peas can be made the day of or the day prior to when they are needed. The quick cook (re: 45 minutes), will take a bit more 'cook' time for the entire dish, but you can prepare the other components of this recipe while the peas are cooking. 
**There is much debate on grits. I grew up eating white hominy corn grits (often quick cook). They are hard to find and I've read that some are 'bleached' to obtain the white color (and GMO issues). So I opt for a brand I trust (Bob's) who uses white corn. Polenta can be used instead with delicious results, although they do take longer to cook. Look for grits and/or polenta in the bulk section for a more economical selection.
***I've made cheesy grits with nutritional yeast many times, although sometimes I use smoked provolone or pepper jack instead. Nutritional yeast is somewhat of an acquired taste, so if it's not preferred, leave it out and season with additional salt to taste. 


Calories: 406kcal | Carbohydrates: 79g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Sodium: 976mg | Potassium: 917mg | Fiber: 17g | Sugar: 10g | Vitamin A: 6242IU | Vitamin C: 75mg | Calcium: 326mg | Iron: 5mg