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Our version of a Southern-style shrimp dish finds its flavor in low-fat places: shrimp tossed with cumin and thyme, black-eyed peas splashed with vinegar, and collard greens briskly sauteed in olive oil (rather than boiled with the customary pork fat).

• 1 cup (6 ounces) dried black-eyed peas
• 1 small onion (about 1 cup), finely chopped
• 1 stalk celery, cut into 1/4-inch dice
• 1 (about 6 ounces) red bell pepper, cut into 1/4-inch dice
• 3 cloves garlic, minced
• 1 bay leaf
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons ground cumin
• 1 1/4 teaspoons coarse salt, plus a pinch
• Pinch of red-pepper flakes
• 2 teaspoons cider vinegar
• 20 large shrimp (about 1 pound), peeled and deveined
• Vegetable-oil cooking spray
• 2 teaspoons olive oil
• 3/4 pound (about 6 cups) collard greens, stemmed and cut crosswise into 1/2-inch strips

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