I had my own preference, favoring dried beans over canned ones. So, for this recipe, I soaked my black-eyed peas for a full 24 hours before proceeding to cook them in a pressure cooker for about 20-30 minutes.

Once the beans had finished cooking, I took my collard greens and sliced their leaves into 3-4 cm strips, removing the stems and either discarding them or putting them in the composting bin. I cooked the collard greens in boiling water for 5-7 minutes and set it aside for later use. 

Using a blender, I crushed the cornflour bread into very small pieces and set them aside for later as well.

I heated some olive oil in a wide frying pan over medium heat and lightly sautéed the chopped garlic until it became fragrant and translucent.

Then, I added the black-eyed peas and allowed them to heat for roughly 2 minutes. After that, I increased the heat and added the collard in two separate batches to ensure even cooking.

As the collard greens softened, I incorporated the bread, seasoned the mixture with salt and black pepper, and adjusted the olive oil, ensuring it mixed well with the other ingredients.

I allowed the collard greens to cook until it achieved a nice green and crispy texture. Finally, I added a splash of lemon juice, thoroughly stirred everything together, and turned off the heat.