Southern Skillet Black Eyed Peas with Quick Buttery Biscuits

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, seeded and diced
• 2 cups roughly chopped collard greens (1/4-inch ribbons)
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• Two 15-ounce cans black-eyed peas, rinsed and drained
• One 15-ounce can tomato sauce
• 1/4 cup gluten-free soy sauce
• 1/3 cup packed brown sugar
• 2 tablespoons white or apple cider vinegar
• Quick Buttery Biscuits, recipe follows
• Whipped Maple Butter, recipe follows
• 2 cups all-purpose flour, plus extra for the work surface
• 1 tablespoon baking powder
• 3/4 teaspoon fine salt
• 1/2 cup vegan margarine, plus extra melted margarine, for brushing
• 3/4 cup soy, almond or rice milk
• 1/3 cup sliced scallions
• 1 cup vegan margarine, at room temperature
• 1/4 cup maple syrup

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