Black eyed peas and collard greens

1. Using frozen black eyed peas (about 3 cups), combine with water in a large pot and bring to a gentle boil.
2. Turn the heat down and simmer for about 30 minutes.
3. Chop one bunch of collard greens into bites, about 1/2 pound including stalks
4. Chop one onion
5. Mince about 2 teaspoons of garlic
6. Heat about 2 tablespoons of olive oil in a large frying pan.
7. Gently sauté the onion and garlic. Add about 1 tablespoon of dried powdered ginger.
8. Add the collard greens and about 1 cup of vegetable broth.
9. Cook for about 20 minutes.
10. Drain the black eye peas and combine with the collard green mixture.

Add salt to taste.

Serve as is, add a splash of malt vinegar or top with rainbow chard pickled stalks and drizzle the vinegar mixture over the dish.