# Ingredient List:
→ 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 (about 10 oz), stems removed, leaves chopped
08 - 1 can (14.5 oz) 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
# How-To Steps:
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 softened and translucent.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute to bloom the spices and release their aromatic compounds.
04 - Add chopped collard greens and cook, stirring frequently, for 3 to 4 minutes until they begin to wilt and reduce in volume.
05 - Pour in diced tomatoes with their juices, black-eyed peas, vegetable broth, water, and bay leaves. Stir thoroughly to combine all components.
06 - Bring mixture to a simmer over medium heat. Reduce heat to low, cover with lid, and cook for 45 to 50 minutes, stirring occasionally, until collard greens are completely tender and flavors have melded.
07 - Remove bay leaves from the pot. Stir in apple cider vinegar and taste the stew. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle hot stew into serving bowls. Serve immediately with cornbread if desired.
