GREENS: beets, collards, chard, spinach; optional. Bring the salted water to a boil in a saucepan. Add the black-eyed peas. Cover and return to a boil, then lower the heat and simmer until just tender, about 15 minutes.
Sauté the garlic and onions in the butter or oil until the onions are just translucent. If you choose to add greens, mix them into the onions and continue to sauté until greens wilt.
Mix together the soy sauce, molasses and mustard and set aside. Drain the black-eyed peas, saving a cup of the liquid. In the saucepan, stir together the drained peas, the sautéed onion mixture and the molasses-soy sauce. Cover and simmer on very low heat for 10 to 15 minutes stirring frequently. During this simmer there is some danger of sticking or scorching, so watch closely, adding a little of the pea stock if the sauce becomes too thick.Servings: