Southern Collard Greens and Black-Eyed Peas

Instructions

1. 1

   Rinse the collard greens thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

3. 3

   Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. 4

   Stir in the smoked paprika and red pepper flakes, cooking for an additional 1 minute.

5. 5

   Add the chopped collard greens to the pot and stir to coat them with the oil and spices.

6. 6

   Pour in the vegetable broth and bring the mixture to a boil.

7. 7

   Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the collard greens are tender.

8. 8

   While the collard greens are cooking, rinse the black-eyed peas under cold water.

9. 9

   After the collard greens have cooked for 30 minutes, add the black-eyed peas to the pot.

10. 10

    Continue to simmer for another 15-20 minutes, or until the black-eyed peas are heated through and tender.

11. 11

    Season with salt and pepper to taste.

12. 12

    Serve hot and enjoy your Southern Collard Greens and Black-Eyed Peas!