From the Washington Post
Ingredients:
8 ounces dried field peas, such as lady peas, crowder peas or black-eyed peas, soaked overnight, rinsed and drained 1 tablespoon olive oil 1 small yellow or white onion, thinly sliced 2 medium carrots, scrubbed and diced 2 celery stalks, diced 5 cloves garlic, thinly sliced 6 cups vegetable broth 1 bunch mustard greens, stemmed and chopped 1 tablespoon balsamic vinegar, plus more to taste 1 tablespoon chopped fresh rosemary 1 teaspoon fine sea salt, plus more to taste 1/2 teaspoon crushed red pepper flakes, plus more to taste
Preparation:
In a large saucepan over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring frequently, until softened, 6 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the onion starts to turn golden, 8 to 9 minutes.
Add the soaked peas and vegetable broth and bring to a boil. Reduce the heat so the liquid is at a simmer, cover and cook until the peas are just beginning to soften, 12 to 15 minutes. Stir in the greens, vinegar, rosemary, salt and red pepper flakes, re-cover, and cook until the peas and greens are tender, 10 to 12 minutes.
Taste, and season with more vinegar, salt and/or red pepper flakes as needed. Divide among serving bowls and serve hot.