Adapted from vegweb.com
- 1 tablespoon vegetable oil
- 1/4 medium-size onion, diced
- 2 large cloves garlic, minced
- 1 cup cooked black-eyed peas*
- 1 bunch collard greens, chopped
- 2 teaspoons liquid smoke
- 1 teaspoon hot sauce
*Do Ahead—Soak and cook the beans:
- Black-eyed peas are actually beans, not peas. Measure the amount of dried beans you’d like to cook. 1 cup of dried beans yields about 2 1/2 cups cooked.
- Rinse beans in a colander and place in a container to soak. Cover the beans with water and soak at least 6 hours, preferably overnight.
- After soaking, drain and rinse beans and place in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to low and simmer, covered, until beans are soft when pierced with a fork (approximately 20–30 minutes). Stir beans every few minutes and add more water as necessary. When beans are tender, remove from heat, rinse, and drain in a colander.
- Heat oil over medium-high heat. When hot, cook the onions and garlic until the onions are translucent.
- Add the cooked beans and collards. Cook for 2–3 minutes, stirring occasionally.
- Add the hot sauce and liquid smoke, and cook until the greens are wilted, 5–10 minutes.
- Serve this dish over rice or with biscuits.
Serves: 2–3 people; approximate cooking and prep time: 20 minutes.