Step 1

Heat the olive oil in a large stock pot or Dutch oven and sauté the onion, carrot, celery and bell pepper for 6-7 minutes over medium heat until softened.

Step 2

Stir in the garlic, red chili flakes, oregano, basil, smoked paprika and chili powder and continue to cook for another minute.

Step 3

Add the tomato paste, crushed tomatoes, black eyed peas and vegetable stock. Bring to a boil, then lower the heat, cover with a lid and simmer for 20 minutes.

Step 4

Stir in the collard greens and simmer for another 2-3 minutes.

Step 5

Season to taste and serve with cornbread or your favorite crusty bread.