Sumptuous Vegan Cajun Brunch: Black-Eyed Peas & Collard Greens Hash with Savory Smashed Avocado

Allergens

None

Ingredients

• 1 lb fresh collard greens
• 2 cups black
• eyed peas (cooked)
• 1/2 cup red onion (finely chopped)
• 1/4 cup bell pepper (diced)
• 3 cloves garlic (minced)
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 1/4 tsp sea salt
• 2 ripe avocados
• 1 lime
• 1/4 cup cherry tomatoes (halved)
• 1/4 cup cilantro (chopped)
• 2 tbsp extra virgin olive oil

Instructions

1. Rinse and chop the collard greens into bite sized pieces, discarding any tough stems.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add onions, bell pepper, and garlic sauté until softened and fragrant, about 4 5 minutes.
3. Stir in the collard greens, smoked paprika, cayenne pepper, ground black pepper, and sea salt. Cook for 8 10 minutes, or until the greens are tender but still bright green.
4. Gently fold in the cooked black eyed peas, and cook for an additional 3 4 minutes to allow flavors to meld together. Set aside.
5. In a separate bowl, gently mash the avocados with a fork or potato masher, leaving some chunks for texture. Squeeze in lime juice and season with salt and pepper to taste.
6. Serve the black eyed peas and collard greens hash alongside the smashed avocado, topped with cherry tomatoes and fresh cilantro.

Chef’s Insight

Don't be afraid to adjust the spice levels to your preference - you can always add more heat if needed!

Notes

Be sure to use ripe but firm avocados for the best texture when smashing.