Southern Tureen Of Black-Eyed Peas, Collard Greens And Yams

• 2 tablespoons vegetable oil
• 1 large red onion, slivered
• 4 cups collard greens, chopped (about half a bunch)
• 2 cups yams or 2 cups sweet potatoes, diced but not peeled
• 2 cups cooked or canned black-eyed peas, rinsed and drained
• 2 cups water
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons yellow cornmeal (optional)

1. Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
2. Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
3. To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.

vegetable oil, red onion, collard greens, yams, blackeyed peas, water, ground black pepper, salt, yellow cornmeal

Taken from www.food.com/recipe/southern-tureen-of-black-eyed-peas-collard-greens-and-yams-147435 (may not work)