1 bunch collard greens
2 tablespoons grapeseed oil
1/2 cup sliced yellow onion
4 cloves garlic, minced
2 tablespoons red wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
2 1/2 cups cooked white rice
2 1/2 cups black eyed peas, warmed
1/2 cup sliced raw (or pickled) red onion
1/2 cup spiralized zucchini
1/4 cup sliced green onion
Separate the collard green stems from the leaves. Dice the stems and set aside. Roughly chop the leaves.
Heat the grapeseed oil in a large skillet set over medium heat. Once the oil is shimmering, add the collard green stems along with the sliced yellow onion; saute for 2 to 3 minutes, until the onions are lightly browned. Add the garlic to the pan and saute for an additional minute.
Add the chopped leaves to the pan along with the red wine vinegar, salt, pepper, red pepper flakes, and 2 tablespoons of water.
Toss the collard greens to coat the leaves in the pan liquid, then cover the pan and turn the heat down to medium low. Allow the greens to steam, stirring occasionally, until the leaves are bright green and tender (about 4 to 5 minutes).
Divide the rice, black eyed peas, and collard greens into four bowls. Top each with a quarter of the red onion and zucchini pickles. Garnish with sliced green onion and serve warm.