1 1/2 c. dry black-eyed peas
3 c. water
1/4 lb. bacon (6 slices, cut into 1/2" pieces)
1 red pepper, chopped
1 lg. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 smoked ham hock
2 (13 3/4 oz.) cans chicken broth
1 bay leaf
1/2 tsp. savory, crushed
1/2 tsp. thyme, crushed
1/4 tsp. red pepper flakes
1 c. uncooked converted style rice
1 (10 oz.) pkg. frozen chopped collard or turnip greens

Rinse black-eyed peas, removing any shriveled peas or stones. In a large saucepan, bring peas and 3 cups water to a boil; simmer 2 minutes. Remove from heat, cover and let stand 1 hour. Drain peas and set aside.

In the same saucepan, cook bacon over high heat, stirring occasionally, for 3 minutes. Add peppers and onion. Cook 5-6 minutes, stirring occasionally, until onion is lightly browned. Add garlic; cook 1 minute. Add black-eyed peas, pork hock, chicken broth, bay leaf, savory, thyme and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Add rice and collard greens, stirring to break up greens. Cover; simmer 20 minutes until peas and rice are tender. Remove ham hock and bay leaf. Serves 8.