Hoppin' John with Orange Bell Peppers

Heat oil in a large saucepan or pot over medium heat. Add bell peppers and garlic and cook, stirring occasionally, until starting to brown and smell fragrant, 6 to 8 minutes.

Stir in cumin, paprika, cayenne and salt; cook, stirring, for 15 seconds. Stir in collard greens by the handful; cook, stirring, until they are wilted a bit, about 2 minutes.

Add black-eyed peas, tomatoes and their juice and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the greens are tender, about 15 minutes.