Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced (approx. 200g)
  • 2 stalks celery, diced (approx. 100g)
  • 1 green bell pepper, diced (approx. 150g)
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 lb dried black-eyed peas, soaked overnight and drained
  • 6 cups high-quality vegetable stock
  • 14.5 oz fire-roasted diced tomatoes
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1/4 tsp liquid smoke
  • 1 tsp sea salt
  • 1/2 tsp coarse black pepper
  • 3 cups fresh collard greens or kale, de-stemmed and chopped
  • 3 cups cooked long-grain rice
  • 1/2 cup scallions, thinly sliced

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, and green bell pepper (the Holy Trinity). Sauté for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions begin to brown.
  2. Add the minced garlic and tomato paste to the center of the pot. Stir constantly for 2 minutes to caramelize the paste and bloom the garlic, creating a deep amber umami base.
  3. Stir in the soaked black-eyed peas, vegetable stock, fire-roasted tomatoes, bay leaves, dried thyme, smoked paprika, chipotle powder, and liquid smoke. Season with sea salt and black pepper.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 40–50 minutes, or until the peas are tender but still hold their shape.
  5. Using a wooden spoon, lightly mash a small portion of the black-eyed peas against the side of the pot. Stir the released starches into the broth to create a velvety, thick consistency.
  6. Fold in the chopped collard greens or kale. Cover and cook for an additional 5 minutes until the greens are tender and vibrant.
  7. Remove the bay leaves. Serve the stew in large bowls over a scoop of cooked rice. Garnish with sliced scallions and a dash of apple cider vinegar or hot sauce if desired.