Black-Eyed Peas n Greens

2 cups dried black-eyed peas

4 cloves of garlic

1 /2 lb collard greens, kale or mustard greens

2 cloves garlic, minced

1 teas dried whole thyme

1 T oil

salt and pepper to tast

Garnishes: chopped scallions or green onions  / red onion

lemon wedges or hot pepper vinegar   ( used thinly sliced and rinsed onion with a little Tabasco mixed in )

Cover beans with water, add 4 garlic cloves. Cook, covered, until soft but not soupy, adding water as needed. Drain leftover liquid. In a skillet, saute the minced garlic and thyme. Add the washed (still damp) greens and cook until tender but still a bright green. Stir this into the cooked beans. Season with salt and pepper. Serve over hot brown rice with the above condiments.