One of our favorite plant-based recipes is Southern Beans & Greens. It's relatively easy to make and doesn't take very long - maybe 30 minutes. Leftovers taste even better than when first cooked!
Southern Beans & Greens - adapted from 21DayVegan Kickstart Program - GF (Makes about four 1-cup srvngs)
1 cup water
3 cups drained, cooked or canned (2 cans) black-eyed peas (or great northern beans, not good with pinto beans) (Note: to cook beans from dry, soak overnight covered by 2-3 inched water, then cook on low in crockpot 8-12 hrs covered in fresh water - 6 cups per 1b.)
½ tsp crushed garlic (about 2 small or 1 large)
4 cups chopped or torn kale, collards or turnip greens, center ribs removed, lightly packed
Freshly ground sea salt, to taste
Freshly ground black pepper, to taste
Green Tabasco sauce, to taste (added at plate)
Nutritional Flakes, to taste (added at plate)
1) Combine beans, water, and garlic in a large sauce pan (I used a big enamel pot).
2) Place chopped greens on top of beans and bring to a boil.
3) Cover, reduce heat to low, and simmer until greens are tender, about 15-20 minutes.
4) Remove from heat and stir in oil, salt, and pepper. Add Tabasco sauce at plate to taste.
Nutrition (approximate as analyzed by "MyFitnessPal" app):
Calories: 181 per cup
Vit A: 49%
Vit C: 22.7%
Good with sliced tomato and cornbread