• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed peas.

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, smashed and peeled
• 2 1/2 pounds collard greens, stems discarded and leaves torn into 2-inch pieces
• Coarse salt and ground pepper
• 1 can (28 ounces) whole peeled tomatoes
• 1 smoked ham hock
• 1 can (15 ounces) black-eyed peas, rinsed and drained
• Cooked rice, for serving

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