Black eyed peas with greens is a New Year's Day staple in the South. It is said to ensure a prosperous year ahead. My only problem with most versions is that the greens are so over cooked that they are pale greyish brown and taste of nothing but water. My version is brighter, full of flavor, and takes just a few minutes to prepare. First, get a big pot of salted water boiling. Wash your collards really well, they can be incredibly sandy and you don't want grit in your dish. Trim off the very bottom, then cut the thicker stems into 1" pieces, and then the leaves in about 2" sections. When the water comes to a boil, pop the stem pieces in and let them cook for about 4 minutes. Add the leaves and cook for another 4 minutes. At the same time, in a large saute pan over medium heat, add two slices of really good bacon that have been diced small and a thinly sliced red onion. Render the fat from the bacon and let the onions start to caramelize. Add a couple of cloves of minced garlic, season well with salt and pepper and let it cook a few minutes, stirring often. Add a can of black eyed peas, drained, and a good splash of apple cider vinegar. Reduce the vinegar down, then drain the greens well and add to the pan. Toss well, cover and steam until you can't keep from eating it, it smells so good, about two minutes. Check seasoning and serve. Tonight we had them with meatloaf and herbed rice, and The Man enjoyed every morsel. He can't wait to tell his Yankee homies that he's eating collards and black eyed peas.... and loving it.