This is a Texas take on the southern favorite, collards in potlikker. I loved the idea of marrying tomatillo sauce with potlikker; the smoke and vinegar of the potlikker with the spicy, bright taste of the tomatillo sauce seemed like a fabulous idea to me. When the farmers gave me gorgeous purple hull peas, I knew I had to include them too. Black-eyed peas substitute perfectly fine for the elusive and rare purple hulls.
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