What you'll need:

• 2 tablespoons of Kinloch Pecan Oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 bundles of collards (or your choice of greens), about 5 cups, stem removed and chopped
• 2 15-ounce cans black eyed peas, drained and rinsed
• juice of 1/2 lemon
• ¼ teaspoon crushed red pepper
• salt & pepper , to taste 

Directions:

1. Prepare Skillet:

• In a large skillet, warm pecan oil over medium heat.

2. Sauté Onion and Garlic:

• Add the onion and cook for about 3 minutes until translucent.
• Add garlic and cook for an additional 2 minutes until fragrant.

• Introduce greens to the skillet along with 1/2 cup vegetable broth.
• Cover with a lid and cook until the greens start to wilt. Cooking times vary based on the chosen greens ( collards, chard, kale).

4. Monitor and Stir:

• Keep an eye on the greens as they cook, stirring intermittently.
• Add more broth if needed.

5. Add Black Eyed Peas:

• Once the greens are cooked, add the pre-cooked black-eyed peas.
• Stir and cook until heated through.

6. Add Seasonings:

• Squeeze in fresh lemon juice and sprinkle with crushed red pepper.

7. Serve Warm:

• Season with salt and pepper to taste.
• Enjoy your warm and flavorful dish!