1 ½ cups dry black eyed peas
10 cups water
2 carrots, chopped
2 vegetable bouillon cubes
¼ cup lemon juice
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic granules
1 bunch mustard greens, chopped
- Place the black eye peas in 4 cups of the water and bring to a boil in a large pot.
- Lower heat to a low simmer and cook 30 minutes.
- Add the rest of the water, carrots, bouillon cubes, lemon juice, salt, pepper and garlic and cook an additional 15 minutes.
- Place the greens in the pot and stir to combine and cook for about 10 minutes, until the greens are cooked down and flavors could be absorbed.
Recipe Courtesy of Chelsea Lincoln