Black-Eyed Peas and Collard Greens

-3 cups dried black-eyed peas         - 6 cups packed, chopped collards
-6 cloves of garlic, minced               - 2 medium onions, chopped
-1 ½ tsp. salt                                   -Freshly ground pepper
Place black-eyed peas and 6 cups water in very large soup pot or Dutch oven. Bring to a boil, lower heat and simmer, partially covered until peas are tender. About 15 min. into the cooking, add garlic. The peas will take 30-35 min. to cook. When they are tender, add salt, leeks, and greens. Cover and continue to simmer a few more minutes.  The greens and leeks will cook very quickly. Season to taste with pepper. Serve hot. Makes 6-8 servings.