1 bunch collard greens, ripped into
more bite-sized pieces
1 cup cooked black eyed peas
1 clove garlic
1/2 teaspoon red pepper flakes (feel free
to adjust to taste)
Juice of half a lemon
1 cup vegetable
3 teaspoons olive oil
1 splash of white wine (optional)
Salt and pepper to taste
1. Heat olive oil in a skillet. Add onions, sauté for a few
minutes until they begin to sweat. Add the garlic and sauté
for another 30 seconds before adding in the collard greens.
Cook until the greens begin to soften, about 5 minutes.
2. Add the broth and red pepper flakes to the pan and let
cook over medium to low heat for 30 minutes. When the broth is
gone, add the splash of wine, along with the black eyed peas.
Cook until the wine has been absorbed and the black eyes peas are
3. Add in lemon juice just before taking it off the heat,
taste for salt and pepper, and serve warm. Enjoy!
Your question and comments are welcome