1 Tbsp. olive oil
1 medium onion, chopped
2 16-oz. cans black-eyed peas, rinsed and drained
3 cups cooked long-grain white rice
1 1/2 cups cooked collard greens, chopped
1/2 tsp. sea salt
1/8 tsp. pepper
• Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes or until the onion begins to soften.
• Add the black-eyed peas, rice, and collard greens. Cook for 5 minutes or until heated through. Season with salt and pepper.
Makes 4 to 6 servings