Spicy Black-Eyed Peas and Collards

2 T olive oil
1 - yellow onion, chopped
3 - garlic cloves, minced
2 - hot green chiles, seeded and minced
2 t grated ginger
8 oz. collard greens, coarsely chopped
2 c water
1 t salt
3 C cooked black-eyed peas (or 2 15-oz. cans, drained and rinsed)
0 - black pepper to taste

Heat the oil in a large pot over medium heat. Add the onion, garlic, chiles, and ginger. Cover and cook until softened, about 5 minutes. Stir in the collards, water, and salt and bring to a boil, then reduce the heat to low and simmer until the collards are tender and most of the water is evaporated, about 20 minutes.

Stir in the black-eyed peas and pepper, to taste, and continue cooking until heated through. Taste to adjust seasonings.

From Vegan Fire and Spice