INGREDIENTS

• Organic white cowpeas, cooked - 2 cups
• Organic purple cabbage, chopped - 2 to 3 cups 
• Apple cider vinegar - 1 tbsp 
• Organic spinach, chopped - 5 cups 
• Virgin coconut oil - 2 tbsp 
• Organic baby onions, chopped - 1 or 2 
• Organic carrots, shredded - 1 to 1 1/2 cup 
• Organic lemon, juice of 1 
• Garlic, minced - 1 tsp 
• Salt - 1/2 tsp 
• Organic black pepper powder - to taste 
• Quinoa - (optional) 1/2 cup 

METHOD

1. If you are going to cook black eyed peas from scratch, see notes.
2. Rinse your chopped greens and and cabbage.
3. In a medium pan, add 1 tbsp oil, shallot, garlic, and cabbage. Saute for 1-2 minutes on medium heat.
4. Next add in your collard green, 1 more tbsp oil, and sea salt. Cover for 3 to 4 minutes on medium heat or until greens are wilted.
5. Remove from heat and place all the ingredients from the pan into a large bowl.
6. Add in your carrots, cooked quinoa, cooked black eyed peas, and a splash of lemon juice.
7. Season with more salt/pepper if desired.
8. Toss together and serve with oil/vinegar.

Note if you want to cook peas from scratch:

1. Place a 16oz bag of peas in a pot and cover with water and 1 tbsp apple cider vinegar.
2. Let it soak for 1 hr or more.
3. Rinse then refill pot with water, dash of salt, and simmer peas for 2 hrs on medium. If they are still not tender after 2 hrs, simmer for 20 minutes longer.
4. Rinse, drain, and keep in a airtight container until ready to eat.

credit: cottercrunch