Black-Eyed Peas with Collard Greens

Black-Eyed Peas with Collard Greens 2 tablespoons olive oil 1 garlic clove, minced 8 cups chopped collard greens 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained 4 plum tomatoes, seeded and chopped 1/4 cup lemon juice 2 tablespoons grated Parmesan cheese In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.