Collard And Black-Eyed Peas

• 6-8 cups water
• 2 cups black-eyed peas, rinsed
• 1 bunch collard greens
• 2 onions
• 2 celery ribs
• 4-6 garlic cloves, peeled and crushed
• 1 teaspoon dried thyme
• pinch of crushed red pepper flakes
• 1 tablespoon Dr. Fuhrman's VegiZest
• 1 15-ounce can salt free tomato sauce

1. Bring the water and black-eyed peas to a boil. In the mean time slice the collards into strips and dice the onion and celery. Add to the pot with all other ingredients (except tomato sauce). If need be, add more water to cover all ingredients. Bring to boil again. Reduce heat and simmer, covered, for about 45-55 minutes. Or cook this in a pressure cooker for about 12 minutes.
2. When done stir in tomato sauce.
3. Don't think you like collards or think they are bitter? Try this recipe and think again!

water, blackeyed peas, collard greens, onions, celery, garlic, thyme, red pepper, dr, salt

Taken from www.epicurious.com/recipes/member/views/collard-and-black-eyed-peas-50168996 (may not work)