Black-Eyed Peas with Collard Greens

2 TBS olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound collard greens, rinsed and cleaned
4 c vegetable broth
1 can (14 oz) black-eyed peas, rinsed and drained
salt and pepper to taste
1 tsp cider vinegar
4 cups hot cooked brown rice

In a deep heavy pot, heat the oil over medium heat.  Add onion and garlic and cook until onion is soft and translucent.

While onion mixture is cooking, discard stems and center of collards and finely chop the leaves.  Add collards and broth to the onion mixture and simmer until the collards are tender, about 20 minutes. 

Rinse and drain the black-eyed peas.  In a bowl, mash half of the beans with a fork.  Stir mashed and whole beans into the onion-collard mixture and simmer 5 minutes.  Add salt and pepper to taste and stir in vinegar.  Serve hot over cooked rice.

Serves 4.

From 1,000 Gluten-Free Recipes by Carol Fenster, p. 238.