Grits, Greens, and Black-Eyed Peas

Ingredients

For the Grits

3 cups of water

1/2 teaspoon salt

1 cup non-GMO corn grits

2 tablespoons vegan butter

Black pepper

For the Greens

1 tablespoon olive oil

1 small onion, or half a large onion, diced

3 large garlic cloves, very thinly sliced

1 pound young collard greens, removed from stems and roughly chopped

1/2 cup vegetable stock

1 teaspoon red pepper flakes

Splash red wine vinegar

Salt and pepper

For the Black-Eyed Peas

1 pound dried black-eyed peas

2 tablespoons olive oil

2 Beyond Meat Hot Italian Sausage

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable stock, plus more, if needed

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Pepper vinegar, hot sauce, or red wine vinegar, optional, to taste

Instructions

For the Grits

1. Place a medium stockpot over high heat and bring water and salt to a boil. Add grits and whisk vigorously. Cook for 5 minutes, stirring regularly.
2. Stir in butter, and season with additional salt and pepper.

For the Greens

1. Place a large stockpot over medium heat. Add olive oil. When oil is hot, add onion and garlic and sauté until translucent.
2. Add collard greens and sauté for about 1 minute. Add vegetable stock, and braise, covered until greens are completely tender.
3. Stir in red pepper flakes and red wine vinegar, and season with salt and pepper.

For the Black-Eyed Peas

1. Add dried black-eyed peas to a large bowl and cover with 4 inches of water. Soak overnight on the counter.
2. The following day, place a large stockpot over medium high heat. Add olive oil. When hot, add sliced sausage, flat side down and brown. Flip and repeat on the other side. Remove sausage from stockpot and set aside.
3. Return stockpot to medium heat and add onion and garlic and sauté until translucent. Add black-eyed peas and vegetable stock and bring to a boil. Reduce to a simmer. Simmer until peas are thoroughly soft, approximately 1-1 1/2 hours.
4. Taste for seasoning and add additional salt, pepper, hot sauce, or vinegar, to taste. Add sausage back in and simmer for another minute to heat through.

To Serve

1. Place grits in a bowl and top with greens and beans.