Put the black-eyed peas in a large saucepan or dutch oven. Add water, bring to a boil, and simmer covered about 15 minutes. Add garlic and salt and continue cooking on low heat until legumes are almost tender (about 40 minutes). Add water as necessary to keep from drying out.
Add onion and collards. Stir and continue cooking about 10 minutes more until collards and onions are cooked. Add black pepper and serve hot with corn bread and sweet potatoes.Servings: