Mississippi
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Ingredients

* 2 bunches collard or turnip greens (about 1 pound), washed well
* ½ pound fresh chorizo (recipe follows or purchase)
* 1 small yellow onion, finely diced
* 1 teaspoon salt, plus extra to taste
* 1½ teaspoons minced garlic
* ½ teaspoon crushed red pepper flakes, or to taste
* 2 to 3 tablespoons distilled white vinegar, or to taste
* 2 to 3 teaspoons granulated sugar (or Splenda®), or to taste
* 2 cups cooked black-eyed peas

1. Remove and discard tough center ribs from greens. Stack leaves, and roll into a cylinder; cross-cut cylinder into thin strips.
2. Cook chorizo in a large sauce pot over medium-high heat until fat renders. Stir in onions and salt, and cook until onions are tender and translucent, about 5 minutes. Add garlic and crushed red pepper flakes, and cook 1 minute more.
3. Add greens in batches, stirring to wilt before adding more. Add vinegar and sugar, and cook until greens are tender yet slightly firm, about 2 minutes. Taste and adjust seasoning as needed with salt, pepper flakes, sugar and vinegar.
4. Gently stir in black-eyed peas, and cook just until warmed through. Serve hot.

For a lighter dish, omit chorizo and cook onions in 2 tablespoons canola oil. Add a teaspoon of liquid smoke for flavor.

Tags:  braised greens and black-eyed peas with chorizo