Collard Greens with Black Eyed Peas & Tomatoes

Ingredients

• 1 large bunch collard greens, chopped (about 4 cups)
• 1 large onion, chopped
• 1 green or red bell pepper, chopped
• 4 cloves garlic finely chopped
• 3 tablespoons olive oil
• 2 (14.5 oz) cans crushed or diced tomatoes, low sodium
• 1 (14 oz) can black-eyed peas
• 2 tablespoons maple syrup or brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon diced hot chilis, or hot pepper sauce to taste
• 1 teaspoon thyme
• 1 teaspoon black pepper

Directions

1. Wash collards, remove stems, and slice leaves into strips.Cut across strips to cut leaves into bite-size pieces.
2. Heat oil in a large pot over medium heat. Add bell pepper, onions and garlic, and cook for 3-4 minutes.
3. Stir in collards to coat with oil and cook for about 5 minutes, stirring regularly. (Add water if collards starts to stick to pot.)
4. Stir in tomatoes, cover and cook for another 10 minutes.
5. Add the black-eyed peas, maple syrup, cider vinegar, hot chilis, and spices–no salt needed!
6. Stir well, cover, and simmer on low heat until collards are tender.
7. Serve on a bed of brown rice.

Nutrition Information

Nutrients	Amount
Calories	283
Total Fat	8.5 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	393 mg
Total Carbohydrates	46 g
Dietary Fiber	5 g
Total Sugars	10 g
Added Sugars included
Protein	8 g

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