Southern Style Black-Eyed Peas & Greens adapted from Vegetarian Cooking for Everyone By Deborah Madison 2 tablespoons safflower or olive oil 1 tablespoon butter 1 onion diced 1 celery rib, finely diced 2 med carrots, diced 3 bay leaves 1/2 teaspoon dried thyme 1/2 teaspoon allspice 1/2 teaspoon chipotle chile or red pepper flakes 2 cups fresh or 1 cup dried black eyed peas 1 quart water or soup stock 2 garlic cloves, minced salt & pepper to taste Heaps of sauteed Greens: Collards, Mustard & Turnip Greens are most traditional, but many other greens work as well. I’ve used ...