Simply southern: Collards, black eyed peas, and rice

Collards, black eyed peas, and basmati rice.

There is so much garlic cooked into the collards that you can see it throughout the greens.

Boil black eyed peas separately. Add chopped onion to a pot with margarine and cook down. Add in a chopped bell pepper and cook until the veg are browned nicely. Rinse off the black eyed peas and add to the pot. Add enough water to cover all. After the peas fully cook add 1+1/2 tsp black pepper and 1/2 tsp to 1 tsp of salt. Cook another 5-10m minutes mashing some of the peas to thicken the mix. Serve over rice and collards.