Southern Tureen Of Black-Eyed Peas, Collard Greens And Yams - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 large red onion, slivered
4 cups collard greens, chopped (about half a bunch)
2 cups yams or 2 cups sweet potatoes, diced but not peeled
2 cups cooked or canned black-eyed peas, rinsed and drained
2 cups water
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons yellow cornmeal (optional)

Preparation

Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.