- 1 teaspoon olive oil
- 1/4 cup chopped onions
- 12 cups washed and chopped greens (see note below)
- 1/2 cup cooking liquid from the black-eyed peas
- Salt and pepper, to taste
- Splash of malt or red wine vinegar
In a heavy pot, heat oil over medium heat. Sauté onions until translucent. Add greens and cook until they are starting to wilt. Add cooking liquid and cook until they are nice and tender but still bright green. Season with salt and pepper and serve with a splash of vinegar.