This was my attempt at recreating a favorite dish from a African restaurant that closed around these parts a few years ago. I served these with the Cornmeal Biscuits from Vegan Brunch. Delish.
2 cans black eyed peas, drained
1 can fire-roasted tomatoes, with juice
1 veg bouillon cube
1 tsp curry powder
1 cup frozen collard greens
a few shakes liquid smoke
1 tsp olive oil
1 tsp each onion and garlic powder
Throw all ingredients into a crock pot or pressure cooker and cook until greens are very tender.
