Ingredients
4
4 servings
- •1 tablespoon olive oil
- •2 cloves garlic, chopped
- •1 bunch kale, stemmed and chopped
- •1 bunch Swiss chard, stemmed and chopped
- •1 (16 ounce) package frozen black-eyed peas
- •1 (16 ounce) package frozen sliced okra
- •¾ cup vegetable broth
- •1 teaspoon ground cumin
- •1 teaspoon chili powder
- •1 teaspoon brown sugar
- •1 pinch cayenne pepper, or to taste
- •salt to taste
- •1 large tomato, sliced
- •4 small lemon wedges, or to taste
Instructions
- 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.
- 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.
- Reduce heat to low and simmer, stirring occasionally, for 15 minutes.
- Serve topped with sliced tomatoes and a squeeze of lemon juice.
Nutritional Facts
Per 4 servings
- Calories: 259
- Carbohydrate: 50g
- Fat: 6g
- Fiber: 14g
- Protein: 14g
- Sugar: 7g
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