Ingredients:
- 4 cups low-sodium vegetable broth
- 8 cups collard greens, chopped
- 1 (15-ounce) can no-sodium diced tomatoes
- 1 (15-ounce) can cooked black-eyed peas, rinsed and drained
- Ground black pepper, to taste
Directions:
1. In a large saucepan, bring the broth and 2 cups water to a boil over high heat.
2. Add the collard greens, cover, and simmer for 15 minutes.
3. Add the tomatoes and return to a simmer.
4. Cover and cook until the tomatoes are tender.
5. Stir in the black-eyed peas and simmer until heated through, about 2 minutes.