In a large pot add the olive oil onion, garlic, thyme, black pepper, cayenne, cinnamon, and 1 teaspoon of the salt.

Cook, stirring occasionally, until onion is tender, about 5 minutes. Add the broth, tomatoes, and the black-eyed peas.  Bring to a boil over medium-high heat. Reduce heat to low, and simmer until peas are tender, about 40 minutes.

Drain the black-eyed peas, leaving 1 cup of the broth in the pot. Set aside and keep warm.

In a large saucepan, combine the chicken stock with the jalapeños, diced onion, and a big pinch of salt and pepper. Bring to a boil.

Add the collards in large handfuls, letting each batch wilt slightly before adding more.

Cover and cook over moderate heat for 30 minutes or until the collards are tender.

Uncover and continue to cook, stirring occasionally, until the broth is slightly reduced. This will take about 10 minutes.

Discard the discard the jalapeño.

Plate with hot buttered Buttermilk Cornbread. ENJOY!

Preheat oven to 400°F.

In a mixing bowl, add the eggs and beat with a fork until blended. Stir in the buttermilk and the baking soda. Add the cornmeal, flour, and salt and stir until just combined.

A FEW LUMPS ARE JUST FINE AND DANDY.

Melt the butter in large cast iron skillet. Remove from the heat. Pour the batter into the hot butter and quickly stick the skillet into the hot oven. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Turn the cornbread out onto a plate and serve warm.