6 cups chicken broth
1 bunch collard greens, chopped
1 14.5-oz can diced tomatoes
4 red potatoes, cut into chunks (for most red potatoes, I cut into sixths)
1 15.5-oz can black-eyed peas, rinsed and drained
Bring broth and 2 cups water to a boil in a large saucepan over high heat. Add collard greens, cover, and simmer for 15 minutes. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, about 15 minutes. Add black-eyed peas and simmer until heated through, about five minutes. Season with salt and pepper to taste.