Black-Eyed Peas with Collard Greens

cooking.nytimes.com

Cstalz

½ pound black-eyed peas, rinsed

3 tablespoons extra virgin olive oil

1 large onion, chopped

3 large garlic cloves, minced

1 bay leaf

Salt to taste

1 large bunch collard greens (1 ½ to 2 pounds), stemmed, washed well and chopped or cut in ribbons

2 tablespoons tomato paste dissolved in ½ cup water

¼ to ½ cup chopped fresh dill (to taste)

Freshly ground pepper to taste

For topping (optional): crumbled feta or fresh lemon juice

Directions at cooking.nytimes.com

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