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

In a large Dutch oven or heavy pot, heat oil over medium. Add onion and garlic and cook until onion softens, about 4 minutes. Add greens, cover, and cook until mostly wilted, about 4 minutes. Uncover and cook, stirring, until completely wilted, 2 minutes. Season with salt and pepper.
Add tomatoes, breaking them apart as you go. Add ham hock and 3 cups water and bring to a boil; reduce to a medium simmer. Partially cover and cook, stirring occasionally, until greens are tender and ham separates from bone, about 2 1/2 hours, adding more water if needed.
Remove ham from pot and let rest until cool enough to handle. Discard skin and bone; dice meat. Return ham to pot; stir in beans. Season with salt and pepper. Serve collards with rice.