Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 6031 Black Eyed Peas and Collard Greens - CheapCooking.com: Recipes, Money-Saving Tips & Meal Planning Ideas
Soak the dried peas for a few hours in a few quarts of water. You can do this overnight if it's easier. Drain and rinse the peas, then put in a stockpot and cover with water (about 2 inches higher than the peas).
Put the ham bone, hock, or salt pork in and bring to a boil. Add the onions, collard greens, and pepper. Reduce heat and cover the pot, leaving the top ajar a bit. Simmer for at least 1.5 hours, until the peas are softened. (Yes, the collard greens get cooked that long too!)
If you used a meaty ham bone, remove that and let it cool so you can take the meat off it, Chop the meat and return to the pot.