Black Eyed Peas and Collard Greens (Cassondra's Version)

Adapted from eMeals

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Step 1

Cover dried black eyed peas in water and soak overnight (or cook in instant pot). Drain.

Step 2

Saute onion in olive oil until translucent. Add garlic and saute until fragrant. You may skip this step.

Step 3

Combine the black eyed peas, broth, greens, onion, garlic, canned tomatoes, and bay leaves in slow cooker.

Step 4

Cook on low for 8 hours. Stir in vinegar and add hot sauce as desired. Add in more broth, as desired.