Step 1

As per the recipe, add all the dressing ingredients to your blender or food processor. With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.

Step 2

If you don't have a blender or a food processor, simply add all the ingredients to a jar with a twist off lid or even a bowl and just shake or whisk until everything's well-mixed.

Step 3

Thoroughly rinse the collard greens in warm water, massaging them well as you rinse. Drain the collards in a colander or use a salad spinner if you have one.

Step 4

In a large bowl, coat the collards with half the dressing and a little sprinkle of sea salt, and then toss and massage them by hand until they start to break down, soften and shrink (about 2-3 minutes). You can wear disposable food prep gloves if you wish, but using your hands is much more efficient.

Step 5

Cover the bowl of collards, store them in your fridge and let them marinate for 1-2 hours, you can even do this overnight.

Step 6

Massaging and marinating collards this way softens the greens and reduces their volume in much the same way that cooking them would (see our recipe for more details on how to prepare raw collards for salad making).

Step 7

If you're building your bowl with dried black-eyed peas (see notes section), start by rinsing them in a colander, discarding any discolored peas or small pebbles present.

Step 8

Bring a saucepan filled with 6-8 cups of water to a boil and add the black-eyed peas.

Step 9

Reduce the heat to a simmer and cook the black-eyed peas to al dente. This essentially means cooking them to the point that they're slightly soft and chewy but still firm when you bite into them. Depending on the type of stove you use (gas, electric or induction), this will take about 30-40 minutes (or slightly longer). At the 30-minute mark, taste a bean or two to see if the texture is to your liking and continue to cook as needed.

Step 10

Transfer the black-eyed peas to a colander to drain, run it under cold water and then transfer them to a bowl.

Step 11

Season the black-eyed peas with the dried seasonings (except for salt and pepper) and let them chill in the fridge until you're ready to build your bowl.

Step 12

Combine the black-eyed peas and marinated collards with the chilled mix, add a drizzle of dressing to taste and then stir everything together for a nice, even distribution of colors.

Step 13

If time isn't an issue, you can let the mixture chill in the fridge for 30 minutes or so before eating or serving it. This gives the flavors time to come together.

Step 14

When you're ready to eat or serve the salad, stir in the tomatoes, green onions and jalapeño pepper along with more dressing if needed.

Step 15

Add salt and pepper to taste.

Step 16

You can enjoy this black-eyed peas salad as a main course, with a meal as a side dish or even as a hearty and savory dip.