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1
Heat the olive oil in a large skillet over medium heat.
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2
Add the onion and garlic and saute until the onion is translucent but not browned.
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3
Add the greens, raise the heat and saute, stirring constantly, until the greens wilt.
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4
Season to taste with salt and pepper and remove from the heat.
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5
Preheat oven to 350 degrees.
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6
Put 1/3 cups stock in the bottom of a deep, 2- or 3-quart ovenproof casserole and add 1/3 of the black-eyed peas and 1/3 of the wilted greens.
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7
Butter (or oil) the bread slices lightly and layer 3 of them in the bottom of the casserole.
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8
Using another third of all the ingredients, make a second layer of stock, peas, greens and bread, and then a third layer.
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9
Make sure the bread on top is well soaked with stock.
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10
Cover the casserole and bake 40 minutes.
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11
The finished dish should have the consistency of a rather wet bread pudding.
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12
Serve topped with grated cheese.
