# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 large carrots, diced
05 - 2 celery stalks, diced
06 - 1 jalapeño, seeded and finely chopped, optional
07 - 1 bunch collard greens, approximately 10 ounces, stems removed, leaves chopped
08 - 1 can (14.5 ounces) diced tomatoes with juices
→ Legumes
09 - 3 cups cooked black-eyed peas or 2 cans, drained and rinsed
→ Liquids
10 - 4 cups low-sodium vegetable broth
11 - 1 cup water
→ Spices and Seasonings
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon cayenne pepper, optional
15 - 1 teaspoon salt or to taste
16 - 1/2 teaspoon black pepper
17 - 2 bay leaves
18 - 1 tablespoon apple cider vinegar
# Directions:
01 - Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add diced onion, carrots, celery, and jalapeño if using. Sauté for 6 to 8 minutes until vegetables soften.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in smoked paprika, thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute to release essential oils.
04 - Add chopped collard greens and cook while stirring for 3 to 4 minutes until they begin to wilt.
05 - Pour in diced tomatoes with juices, black-eyed peas, vegetable broth, water, and bay leaves. Stir thoroughly to combine all ingredients.
06 - Bring mixture to a simmer. Reduce heat to low, cover pot, and cook for 45 to 50 minutes, stirring occasionally, until collard greens are tender and flavors have melded.
07 - Remove bay leaves. Stir in apple cider vinegar. Taste and adjust seasoning as needed.
08 - Ladle stew into bowls and serve hot. Pair with cornbread if desired.
