Vegan Southern Greens

A spicy, savory, vegan dish with loads of fresh veggies and black-eyed peas. So delicious! Serve over rice as an entree or by itself as a side dish. Best enjoyed with a big glass of sweet tea.

Step: 1

Heat oil in a large skillet over medium heat; add garlic and cook until it begins to brown, 1 to 2 minutes. Add kale and chard, a handful at a time; continue to cook, stirring often, until greens brighten, about 3 minutes.

Step: 2

Add black-eyed peas, okra, and vegetable broth; stir until incorporated with greens. Add cumin, chili powder, brown sugar, cayenne, and salt; bring to a boil.

Step: 3

Reduce heat to low and simmer, stirring occasionally, for 15 minutes.

Step: 4

Serve topped with sliced tomatoes and a squeeze of lemon juice.

Per Serving: 259 calories; protein 13.9g; carbohydrates 50.3g; fat 5.9g; sodium 611.1mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .