• 1/2 pound dried black-eyed peas
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 jalapeno (preferably red), seeded and finely chopped
• 1 teaspoon minced garlic (about 1 clove)
• 2 scallions , finely chopped
• 3 tablespoons lemon juice (about 1 lemon)
• 2 tablespoons olive oil
• Kosher salt and pepper , to taste

• 2 slices bacon , chopped
• 1 onion , chopped
• 1 pound collard greens , sliced into 2-inch strips, tough ends removed
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 2 tablespoons whole grain mustard
• Kosher salt and pepper , to taste

To make peas: Soak black-eyed peas overnight in 6 cups water. (For a quick soak, boil water, add peas and let stand 1 hour.) Drain soaking water. Place peas in a large pot with bay leaf and 4 cups fresh water; bring to a boil. Reduce heat and simmer until tender, 40 to 50 minutes.

In a strainer, drain peas and cool 10 minutes. Meanwhile, in a large bowl, combine oregano, jalapeño, garlic, scallions, lemon juice and olive oil and mix well. Add peas and season to taste with salt and pepper.

To make greens: In a large pot, cook bacon on medium-low heat until crispy. Remove bacon and place on a paper-towel-lined plate. Drain all but 1 tablespoon bacon fat from pot. Increase heat to medium, add onion and cook until tender, about 10 minutes. Add greens and stir until wilted. Cover, reduce heat to medium-low and cook until tender, about 20 minutes, stirring occasionally. Add vinegar, honey and mustard and cook 5 more minutes. Season to taste with salt and pepper. Crumble reserved bacon and sprinkle on top. Serve as a main course with black-eyed peas, or serve both as side dishes to poultry or fish.