1 tablespoon canola or olive oil
1 large onion
1 large carrot
1 stalk celery
4 cloves garlic
1/2 tsp. thyme
1/4 tsp. red pepper flakes (I substituted a hot pepper)
4 cups low sodium chicken or vegetable broth
1 14.5 ounce can diced no salt added tomatoes
5 cups chopped collards or kale (washed and tough stems removed)
1 15.5 ounce can black eyed peas (rinse to reduce sodium!) or 1.75 cups cooked beans
Servings: 6 Time: 45 minutes
1. Heat oil in a large pot on medium heat. Add onion, carrot, celery and cook, stirring until just tender, 5 to 7 minutes. Add sliced garlic, thyme, and crushed red pepper(or diced hot pepper w/ seeds) and cook, stirring until fragrant, about 15 seconds.
2. Increase heat to high and add broth, tomatoes, and their juice. Bring to a boil, stir in collards/kale. Reduce heat to maintain a simmer and cook, stirring occassionally until the greens are tender 5-10 minutes.
3. Stir in black eyed peas and cover. Simmer 8 minutes and serve.
-- Chris Mullane, Intern