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1
Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain.
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2
Combine with half the onion and one of the garlic cloves in the saucepan.
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3
Add water to cover by two inches, and bring back to a simmer.
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4
Add the bay leaf, and reduce the heat.
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5
Add salt to taste, cover and simmer 30 minutes, until the beans are just tender.
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6
Drain through a strainer set over a bowl.
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7
Meanwhile, preheat the oven to 350 degrees.
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8
In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion.
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9
Cook, stirring, until tender, about five minutes, and add the remaining garlic.
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10
Stir together for 30 seconds to a minute, until fragrant.
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11
A handful at a time, stir in the greens.
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12
As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan.
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13
Add the dissolved tomato paste and stir together.
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14
Add salt to taste.
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15
Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
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16
Uncover the pot, and add a bit of liquid if the beans are dry.
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17
Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes.
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18
Add salt and freshly ground pepper to taste.
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19
Serve warm or hot.
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20
If you wish, top with crumbled feta or a squeeze of lemon.
