Collard Greens with Black-Eyed Peas and Tomatoes

snapedny.org

Barbara

1 large bunch collard greens, chopped (about 4 cups)

1 large onion, chopped

1 green or red bell pepper, chopped

4 cloves garlic finely chopped

3 tablespoons olive oil

2 (14.5 oz) cans crushed or diced tomatoes, low sodium

1 (14 oz) can black-eyed peas

2 tablespoons maple syrup or brown sugar

2 tablespoons cider vinegar

1 tablespoon diced hot chilis, or hot pepper sauce to taste

1 teaspoon thyme

1 teaspoon black pepper

Note: Ingredients may have been altered from the original.

Directions at snapedny.org

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