But collards are just as packed with essential vitamins and minerals and can be eaten cooked or raw, too. We like to pair them with meaty black-eyed peas and a piece of broiled fish. The fish stays light and fresh under some thinly sliced lemon, but once you hit those beans and greens with Tabasco–oh baby!–you’ll be making this side dish again, for sure. Cook, relax, and enjoy!

What you’ll need:

1 red onion 1 garlic clove 15-oz can black-eyed peas 1 bunch collard greens, stems trimmed 1 tablespoon tomato paste 2 6-oz pieces pollock 1 lemon 2 mini bottles Tabasco coarse salt freshly ground black pepper olive oil

Equipment:

strainer rimmed baking sheet large pot

Recipe steps:

  1. Prep vegetables

Trim ends off onion and peel. Halve and thinly slice. Peel and thinly slice garlic. Rinse and drain black-eyed peas.

  1. Prep collard greens

Working one at a time, using a sharp knife, remove stem and thick rib from center of each leaf. Stack leaves on top of one another and cut into 1½-inch strips.

  1. Cook aromatics

Heat 2 tablespoons oil in a large pot over medium high. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened and golden, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook 1 minute.

  1. Finish beans and greens

Add black-eyed peas to pot and cook, 1 minute. Add 1 ½ cups water and season with salt and pepper. Bring to a simmer and add collard greens. Cover pot and reduce heat to medium-low. Cook, stirring occasionally, until greens are tender and wilted, 12–15 minutes.

  1. Broil fish

Preheat broiler with rack in the highest position. Thinly slice half of lemon. Rub fish with 1 teaspoon olive oil and place on a rimmed baking sheet; season with salt and pepper and top with lemon slices. Broil fish until just cooked through, about 5 minutes.

  1. Serve

Stir Tabasco into beans and greens. Cut remaining half of lemon into wedges and serve with fish, beans and greens. Enjoy!