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Ingredients
  • 1 ½ cups black-eyed peas dried, rinsed and strained
  • 2 cups carrot sliced into coin shape rounds (about 2 large carrots)
  • 1 bay leaf
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • ¾ teaspoon salt
  • 6 grinds black peppercorns
  • 4 cups Water
  • 1 packed cup collard greens chopped
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