Smoky Collards and Black-Eyed Peas

A one-two punch from smoked paprika and chipotle chile powder infuses the black-eyed peas and their cooking liquid with a flavor profile that’s more complex and nuanced than it would be if you used just one or the other. When you lift the lid in the evening, you’ll see that some of the collards will be peeking out of the stock and turning a bit brown—that’s fine; just push them back down when you stir in the salt, and they’ll meld together with the rest of the dish.