Favorite new side dish: black-eyed peas

I looked and looked for a New Year's Day recipe for black-eyed peas (you know, since it's a Southern tradition to eat black-eyed peas on New Year's Day for good luck in the coming year) and ending up throwing this together. We liked it enough that we gobbled up the NYD double batch and I threw 'em together again last night as a side dish for roasted chicken and sauteed broccoli rabe.

Robin-style black-eyed peas

1 Tbls olive oil
1/2 medium onion, halved and thinly sliced
2-3 cloves of garlic, minced
2 cans black-eyed peas, drained and rinsed (dried peas can be used, too, but using canned peas makes this is a super-quick side dish)
1 can diced tomatoes (whatever you have -- with or without spices)
1 cup water
Coupla handfuls of kale or spinach or some kind of green
Fresh thyme if you have it (dried if you don't)
Lots and lots of pepper

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are soft. Add the peas, tomatoes, and water; pepper the heck out of it. Turn the heat up a little bit, bring to a boil (stirring frequently), turn heat down and simmer until most of the excess liquid is gone. When you're about halfway there, add the thyme, taste and add more pepper if you need it, and add the greens.

It's even better the next day.