Black Eyed Pea With Collard Greens

• 1/2 pound black eyed peas
• water to cover
• 2 tablespoons olive oil
• 1 spanish onions coarsely chopped
• 1 carrot peeled and sliced
• 1 stalk celery sliced
• 2 cloves garlic finely chopped
• 8 cups chicken stock low-
• 1 cup dry white wine
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 3/4 pound collard greens or more, chopped

1. 1. Put black-eyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook until needed in this recipe.
2. 2. Heat oil over low flame in a heavy-bottomed 6-quart stockpot. Add onion, carrot, celery, and garlic and cook, covered, until vegetables are tender, about 20 minutes.
3. 3. Add stock, wine, and spices and bring to a boil. Drain and rinse beans and add to soup pot. Reduce heat to medium and cook, partially covered, for 2 hours.
4. 4. Add chopped collard greens, stir, and cook for 45 minutes. Salt to taste and serve immediately.

eyed peas, water, olive oil, onions, carrot, celery, garlic, chicken, white wine, thyme, red pepper, bay leaves, collard greens

Taken from www.yummly.com/recipe/Black-Eyed-Pea-With-Collard-Greens-1648903 (may not work)