Smokin Hot Black Eyed Peas And Collards

• 1 tablespoon olive oil
• 3 -5 garlic cloves, minced
• 1 large bunch collard greens, chopped small
• 1/4 cup water
• 2 (15 ounce) cans black-eyed peas (about 2 1/2 cups, cooked)
• 1 (8 ounce) can tomato sauce
• 1/2 cup vegetable broth (or water)
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon smoked paprika (possible substitution liquid smoke)
• 2 tablespoons hot sauce

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
2. Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
3. Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.

olive oil, garlic, collard greens, water, blackeyed peas, tomato sauce, vegetable broth, salt, thyme, paprika, hot sauce

Taken from www.food.com/recipe/smokin-hot-black-eyed-peas-and-collards-503234 (may not work)