Black-Eyed Peas and Collards

Instructions

1. 1

   1. Put olive oil in a large saucepan and warm over medium heat.

2. 2

   2. Stir in the onion, garlic, smoked paprika, and bay leaf. Cover and wait 2 minutes.

3. 3

   3. Mix gently while heating until the onion becomes translucent.

4. 4

   4. Drain the soaked black-eyed peas and place them in the saucepan. Pour in water until the peas are submerged.

5. 5

   5. Turn the heat down to medium-low and let simmer for 30 minutes to 2 hours depending on the pea age.

6. 6

   6. At 30-minute intervals, test a pea. It's ready when it falls apart easily under gentle pressure from a spoon.

7. 7

   7. Maintain the water level so the peas remain submerged throughout cooking, adding more as needed.

8. 8

   8. As the peas cook, spread collard leaves flat on a cutting board and cut out their tough central vein. Discard the veins.

9. 9

   9. Rinse the collard leaves several times under water.

10. 10

    10. Chop the greens into bite-sized pieces or tear them by hand.

11. 11

    11. When the black-eyed peas are tender, transfer the collards to the pan. Cover.

12. 12

    12. Season with salt and black pepper. Mix well.

13. 13

    13. Keep covered and simmer for 10 to 15 minutes until the collards are tender.

14. 14

    14. Remove from heat. Serve over rice, other grain, toast, or flatbread.