Braised Collards with Bacon and Tomatoes

Serves 4

1 medium yellow onion, diced
3 garlic cloves, chopped
2 bunches (2 ½ pounds) collard greens, stems removed, chopped
Sea salt and ground pepper to taste
1 28-oz can diced tomatoes
¼ teaspoon crushed red pepper flakes
4 slices bacon, chopped, or smoked tempeh
2 tablespoons extra-virgin olive oil (if using tempeh)
1 15-oz can black-eyed peas, rinsed, drained
2 teaspoons maple syrup
Cooked brown rice

In a large heavy pot over medium heat, fry the bacon until almost crisp. Remove all but two tablespoons of the fat. (If using tempeh fry it in the olive oil.) Add onion and garlic and cook until onion softens, about 5 minutes. Add greens and ¼ cup water, cover, and cook until wilted, about 5 minutes. Add salt, pepper, pepper flakes, and sugar. Stir in tomatoes. Partially cover and cook, stirring occasionally, until greens are tender, about 10 minutes.  Stir in beans and cook until hot, another few minutes. Taste for seasonings. Serve collards with rice.