HOPPIN' JOHN with ORANGE BELL PEPPERS

 2 tbsp olive or canola oil

2 medium orange bell peppers, large chopped

4 large garlic cloves, finely chopped

2 tsp ground cumin

1 tsp cayenne pepper

1 tsp smoked paprika

1 tsp salt

1 small bunch (8-oz) collard greens, chopped

4 cups cooked or canned black-eyed peas

1 can (14-oz) diced tomatoes

1 cup water

Heat oil in a large saucepan over medium heat. Add the bell peppers and garlic; cook, stirring occasionally, until starting to brown and give off a fragrant smell. Should take around six minutes.

Stir in the spices; cook, stirring, a few seconds. Stir in the greens by handfuls and cook, stirring, until they are somewhat wilted (about 2 minutes).

Add the black-eyed peas and tomatoes both with their juices and the water. Bring mixture to a boil; reduce heat to simmer, cover and cook, stirring often, until the greens are tender. This should take about 15 minutes.

This is my version of an old Eating Well recipe.

This is their picture from the web.