This recipe originally appeared in the article "Greens for the New Year" in the January / February Field Journal. Created by Adam Calder, Wheatsfield's Produce Manager.

1 bunch collard greens

1 can Black Eyed Peas

1 diced tomato

1/2 cup onion, diced

2 cloves garlic, sliced

1 tablespoon hot sauce (more or less depending on your own taste)

2 tablespoons olive oil

1 tsp salt

Wash and chop the collards, removing the large, thick stem at the bottom of the leaf. Set aside in a colander to dry. Heat the 2 tablespoons of olive oil in a skillet and then add the onions and garlic, and sauté for 5 minutes. Stir in collard greens, tomatoes, black eyed peas, hot sauce and salt and cook for five more minutes. Serve on top of or with slices of toasted baguette or with a side of rice.

This recipe is great because it is so adaptable. Substitute kale for the collards, cannellini beans for the black eyed peas, a hot pepper instead of hot sauce, grape tomatoes instead of a whole diced tomato, the possibilities are only limited by your imagination.