I adapted this recipe from FatFree Vegan's Spicy Collards and Black-Eyed Pea Soup... It is a MUST to eat black-eyed paes and greens on New Year's Day for good luck. I prefer something less watery and more substantial than a soup. But with a little more liquid than a stew as Rachel Ray would say. This is quick and easy. The ro-tel gives it some kick. So if you prefer it less spicy you could use mild ro-tel or substitute with a can of crushed tomatoes. We serve this in bowls over brown rice and top it with hot sauce. I named it Good Luck Stoup because it brings us good luck every year...
1 onion, diced
2 ribs celery, diced
1 carrot, diced
3-4 cloves garlic, minced
2 cans black-eyed peas, drained and rinsed
6 cups veg. stock
1 bag frozen chopped collard greens
1 can Ro-tel (diced tomatoes with green chilis)
1 tablespoon hot sauce
1 -2 teaspoons salt (to taste)
1/4 teaspoon black pepper
Spray a large pot with a light coating of olive oil or non-stick spray. Heat (med heat) and add the onions. Sauté for about 3 minutes, until they begin to soften. Add the celery, carrot, and garlic, and cook, stirring, for 5 more minutes.
Add the ro-tel and collard greens and let cook for about 5-7 minutes to heat up greens, then add black-eyed peas, and vegetable broth. Cook until peas are tender and greens are cooked, about 25 minutes. Serve over brown rice or quinoa.