Black-Eyed Peas with Greens

I used water instead of oil with the onions and no salt or pepper.
-Michelle 

Ingredients:

12 to 16 ounces fresh greens (kale, collards, mustard greens, or Swiss chard)
2 Tablespoons light olive oil
1 large onion, quartered and thinly sliced
1 16-ounce can black-eyed peas, drained and rinsed
2 Tablespoons balsamic vinegar or apple cider vinegar, or to taste
Salt and freshly ground pepper to taste

1 – Wash the greens well.  Remove and discard the stems.  Trim away thick mid-ribs from the leaves.  Discard them
 or slice thinly and use.  Chop the leaves coarsely.

2 – Heat the oil in a large soup pot or steep-sided stir-fry pan.  Add the onion and sauté over medium heat until
golden.  Add the greens, cover and steam until tender.  If using Swiss chard, just the water clinging to the leaves is 
sufficient.  For kale and collards, add ¼ to ½ cup of water as needed to keep the mixture moist.  Allow 3 to 5 minutes
to steam Swiss chard; 10 to 15 minutes to steam the other types of greens.

3 – Stir in the black-eyed peas and vinegar.  Season to taste with salt and pepper.  Cook just until everything is heated 
through, and serve.

Variation:  Use pink, pinto, or black beans instead of black-eyed peas.