Yet another fantastic dish from Food Network magazine. If you want to make this vegan, just omit the cheese from the grits (and probably increase the salt in the grits, but that is your call). I know you're going to love this!
1 T. canola oil
2 green bell peppers, chopped
1 small onion, chopped
1 bunch fresh collard greens, stemmed and chopped
¼ t. cayenne
1 t. smoked paprika
2 15-oz. cans chopped tomatoes (not drained)
2 15-oz. can black-eyed peas (not drained)
1 c. grits (not the quick-cooking kind)
4 c. water
Heat the canola oil in a large pot over medium-high heat. Add the bell peppers, onion, collard greens, cayenne, and ½ t. salt. Cook, stirring occasionally, until the vegetables are slightly soft (about 8 minutes). Add the paprika, tomatoes (with liquid), and black-eyed peas (with liquid) and bring to a simmer. Simmer 15 minutes, then season with salt, if desired.
Meanwhile, combine the grits, water, and ¼ t. salt (or salt to taste) in a large saucepan. Bring to a boil, stirring constantly. Cover, turn heat down to low, and simmer 5 minutes or until desired consistency. Remove from heat.
Divide the grits between 4 pasta-style bowls, and top with tomato mixture.