Ingredients
2 tablespoons olive oil1 garlic clove, minced8 cups chopped collard greens1/2 teaspoon salt1/4 teaspoon cayenne pepper2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained4 plum tomatoes, seeded and chopped1/4 cup lemon juice2 tablespoons grated Parmesan cheese
Preparation
In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.
