Kenyan Braised Collards with Black Eyed Peas and Rice
Our version of this East African classic recipe isn't technically a braise. We sped things up, which means the collards remain green with just the right amount of bitterness to complement the sweetness of the sweet potatoes. The spice mix takes what may seem like a recipe from the American South back to Africa, with hints of fennel, ginger, and cinnamon.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Sweet potato, garnet (Organic)
1 0.5 lb
Collards - Georgia Southern Creole
12 6 oz
Lora bella tomatoes
9 4.5 oz
Lemon
1 0.5 Whole
Protein & more
Brown Rice
1 0.5 cup
Bay leaf
1 0.5 Whole
Black Eyed Peas
2 1 Can
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 tablespoon
Spice mix
Cumin powder
1 0.5 teaspoon
Coriander powder
1 0.5 teaspoon
Black pepper
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Ground ginger
1 0.5 teaspoon
Fennel, ground
1/2 0.25 teaspoon
Turmeric, ground
1 0.5 teaspoon
Prep ahead (optional)
a. Tear or slice collard leaves from stem; ¼” dice stem, chop leaves bite-sized. b. Peel sweet potato; ½” dice. c. ½” dice tomatoes. d. ¼” dice yellow onion. e. Cut lemon/Meyer lemon in wedges. f. Mince garlic.
Instructions
1
Cook brown rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Add brown rice with bay leaf. Stir and reduce heat to low. Cover and cook until tender, about 30 minutes, draining any remaining water. Remove bay leaf and add to compost.
2
Meanwhile, cook black eyed peas:
a. Drain & rinse black eyed peas. Add to a large saucepan or dutch oven along with ½ cup water (¼ cup for 2-person portions).
b. Add half of Kenyan spice mix. Cover and bring to a high simmer without boiling. Cook for about 2-3 minutes, stirring occasionally. Salt to taste.
3
Cook vegetables:
a. In large saute pan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (¼” dice), garlic (mince), ¼ tsp salt, and remaining Kenyan spice mix; cook until onion is translucent, about 2 minutes.
b. Add sweet potatoes (peel, ½” dice) and collard greens (tear or slice leaves from stem, ¼” dice stem, chop leaves bite-sized); stir to combine.
c. Add 1 cup water (½ cup for 2-person portion) and tomatoes (½” dice); stir to combine. Cook until sweet potatoes are fork-tender, about 10 minutes.
4
Serve:
a. Divide brown rice among shallow bowls or plates.
b. Top with Kenyan braised vegetables. Garnish with a squeeze of lemon/Meyer lemon (cut wedges) if desired.
c. Ladle over black eyed peas with slotted spoon. Pour some wine and enjoy.
Chef's notes
This would be a quick recipe were it not for the longer cook time for brown rice. To speed things along, cook it the day before or day of in a rice cooker, Instant Pot, or Crockpot.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX