Collards (or Kale) with Bacon and Black-eyed Peas

1 can black-eyed peas
1/2 onion- medium diced
1 teaspoon garlic
1/2 red bell pepper
1 teaspoon thyme
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and Pepper to taste
1 pound collards- sliced thin
1 whole Vidalia onion- cut in half moons
4 Tablespoons Cider Vinegar
salt and pepper to taste
4 Tablespoons butter

1)  Heat butter in saucepan, sauté’ onions until caramelized.  Add red pepper and sauté’ until softened. Add garlic and sauté’ for 3 or 4 minutes.  Add seasonings and sauté’ until herbs smell aromatic, 2 or 3 minutes.  

2. For Greens: Bring 2 quarts water to boil in Dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 6 minutes; drain in colander.  Rinse with sprayer or under faucet with cold water, make sure all the greens are cool.  Let drain real well, until you cannot squeeze any more water out of the greens.

3)  Add butter to hot pan, sauté onion until softened.  Add black-eyed peas when they are ready, fold greens in, mixing well.  Adjust seasonings; salt and vinegar.