Black-eyed Peas and Collards with Chorizo

I was really touching my freshly grown southern roots today. One thing that I have discovered living in North Carolina is that black eyed peas are not just for New Year's Day. Who knew? This meal was quick, easy and delicious.  It was great with the banana cornbread.

1 onion, sliced

6 oz soy chorizo (available at Trader Joe's)

2 c black eyed peas

1 bunch of collard greens, torn or chopped

2 t apple cider vinegar

salt and pepper to taste

• Saute onion in a skillet, over medium-high heat. Add chorizo and cook until it starts to brown.
• Add black eyed peas and reduce heat.
• Meanwhile, steam greens in a large pot with a little bit of water and the vinegar. Cook until tender and not bitter. 
• Combine greens with chorizo mixture and season with salt and pepper.