2 SERVINGS
4 cups low-sodium vegetable broth
1 pound collard greens, cleaned and chopped
1 (15-ounce) can diced tomatoes (no added salt)
1 (15-ounce) can cooked black-eyed peas, rinsed and drained
Freshly ground black pepper
Salt
Combine the broth and 2 cups of water in a large saucepan and bring to a boil.
Add the collard greens, cover, reduce the heat to low, and simmer for 15 minutes.
Add the tomatoes and return to a simmer.
Cover and cook until the tomatoes are tender, 3 to 5 minutes.
Stir in the black-eyed peas and simmer for 2 to 4 minutes, until thoroughly heated.
Season with salt and pepper, and serve immediately.