by Rhett Morris | Photography by Diana Matthews



3 cups vegetable or chicken broth
1 onion, diced
1 clove garlic, minced
1 tablespoon olive oil
1 can black-eyed peas, drained and rinsed
3 cups collards, thinly sliced
1 tablespoon Texas Pete
1 red pepper, sliced for garnish
Salt and pepper to taste



Heat pot over medium high heat with onion, garlic and olive oil. Cook for 5 minutes. Add broth and bring to boil. Add collards, black-eyed peas, salt and pepper. Bring back to boil. Serve in bowl and top with Texas Pete. Garnish with the sliced red pepper.


Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, specializing in Southern gourmet fare with fresh ingredients. He can be reached at 910-695-3663 or