Smokin Hot Black Eyed Peas and Collards

DH and I made this winner from the BistroKatie.com website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Creole Boiled Rice for authenticity.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 3 -5  garlic cloves, minced
• 1  large  bunch  collard greens, chopped small
• 1⁄4 cup water
• 2 (15 ounce) cans black-eyed peas (about 2 1/2 cups, cooked)
• 1 (8 ounce) can tomato sauce
• 1⁄2 cup vegetable broth (or water)
• 1  teaspoon salt
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon  smoked paprika (possible substitution liquid smoke)
• 2  tablespoons  hot sauce

Directions

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
2. Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
3. Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.