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.
. Heat oil in pan over medium-high heat. Add onion, bell pepper, and garlic; sauté 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.
Made this for my New Years day good luck dish. My black eyed peas must have been old, as they needed to boil for at least 15-20 minutes. Cooked those in a stock pot, let them sit for an hour, drained and rinsed well. Cooked the onion and red pepper in a saute pan, added 4 cloves minced garlic. Removed vegetables and deglazed the pan with 2 tbls red wine vinegar. Sliced up Andouille sausage, browned that and degalzed pan with a little chicken stock. Put everything into the stock pot (omitted cajun seasoning, since I added Andouille) and cooked at a low simmer for an hour. Should have put a tsp of salt in it, but other than that it came out REALLY good! I lived in New Orleans for many years and this was on the money.
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