Black-eyed peas and collard greens

I originally was going to make the black-eyed peas and have the collards on the side, but I decided to just go for the whole beans-and-greens thing. That was a good idea:

1 cup dried black-eyed peas
water
1/2 red onion, medium dice
4 cloves garlic, finely chopped
2-4 oz smoked ham, cubed (I used the butts from a Niman Ranch "black forest ham", and that was good...)
1 bunch collard greens chopped (This was whatever size bunch we got from our CSA box, I think it was probably 1/2 pound)
neutral oil
extra chicken stock
salt and pepper

Pick through and rinse the black-eyed peas, then transfer them to a pot with a lid. Add water to cover by about 1/2 inch. Bring to a boil covered, then turn off the heat and let the beans soak for 4-6 hours.
Add the onion, garlic, and ham and bring to a gentle boil, covered. Add more water (or stock) if needed.
When the beans start to get tender, flash fry the greens in the oil and then add to the beans along with however much stock you need to make sure everything is covered.
Continue to simmer until the beans and greens are tender (about 20-30 minutes).
Adjust seasonings and serve.

Notes:

1. mmmm, beans and greens
2. smoked ham hock would also work in this
3. evidence on the plate seems to indicate that this might appreciate a hit of lemon juice. Vinegar would be more traditional, but lemon juice seems to go as well.