Cajun Black-Eyed Peas And Greens

• 8 ounces dried black-eyed peas (1 1/4 cups)
• 2 teaspoons canola oil
• 2/3 cup chopped onion (1 medium)
• 1/2 cup chopped red bell pepper (1/2 medium)
• 10 garlic cloves, pressed
• 1 (1-pound) package chopped fresh collard greens
• 2 teaspoons Cajun seasoning
• 1 teaspoon freshly ground black pepper
• 1 (32-ounce) carton fat-free, less-sodium chicken broth
• 1 bay leaf

1. Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain peas. Wipe pan dry with a paper towel.
2. . Heat oil in pan over medium-high heat. Add onion, bell pepper, and garlic; saute 2 minutes. Add collard greens, seasoning, and black pepper; cover and cook 2 minutes or until collard greens begin to wilt. Add peas, broth, and bay leaf. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf. Serve with a slotted spoon.

blackeyed peas, canola oil, onion, red bell pepper, garlic, collard greens, cajun seasoning, freshly ground black pepper, chicken broth, bay leaf

Taken from www.myrecipes.com/recipe/cajun-black-eyed-peas-greens (may not work)