Collards and Black-Eyed Peas

Wash the collards and then destem them by folding in half and ripping. Lay them all on top of each other, roll them up like a cigar, and cut in 1/2 inch strips.

Saute half a diced onion for awhile and throw in the collards. Throw in some garlic, and add a can of tomatoes before everything gets burnt. Cook down for a good long while, maybe 30-40 minutes. Add a can of black-eyed peas at the end.

Serve over rice. Better yet, throw the cooked rice into the skillet as the last step. As Huck Finn says, "things get mixed up, and the juice kind of swaps around, and the things go better."

You can add Worcestershire sauce, or Tabasco sauce, or both, at the table.