Place in a large pot and add enough water to cover by 2 inches.
Bring to a boil over high heat.
Adjust heat to maintain a gentle simmer, cover and cook until tender, 30 to 45 minutes.
Photo: Ellen Silverman
(Alternatively, cook peas in a pressure cooker or slow cooker.)
Reserve 1 1/2 cups of the cooking liquid and drain the peas.
Heat oil in the pot over medium heat.
Use a slotted spoon to transfer half the shallots to a paper-towel-lined plate.
Add collards to the pot and toss until bright green and wilted, about 3 minutes.
Add the reserved cooking liquid and chipotles.
Bring to a boil.
Adjust heat to maintain a simmer, cover and simmer for 15 minutes.
Gently stir in the peas.
Cover and simmer until the collards are very tender, about 10 minutes more.
Stir in lime juice and the remaining 1/2 teaspoon salt.
Top with the shallots and serve with rice, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
