First, if you go the dried pea method, you will need to soak the peas overnight in enough water to cover plus two inches. Then simmer the peas in vegetable broth until they are tender (about 2 hours). If you go the canned pea route, make sure you rinse and drain the beans prior to cooking. Preheat your oven to 375 degrees. While the oven is heating, sauté the onion and garlic in the vegetable broth until the vegetables are tender and most of the liquid has evaporated (about 5 minutes). During the final minute of cooking, toss in your thyme. Place this mixture in a large mixing bowl. Next add in the black eyed peas and roughly mash them with a fork or potato masher. It is okay to leave some whole.

While the onions and garlic are cooking, peel and grate your potatoes into another large bowl. Work fast as the potatoes may oxidize and turn a bit brown on you. Once you have grated the potatoes, place them in a clean dish towel and squeeze out most of the liquid. Reserve this liquid for later use. Add the grated potatoes to the pea / onion mixture and mix to combine. Season to your taste with salt and pepper. Now take the reserved liquid and pour off the watery part leaving behind the white starch from the potatoes. Mix this starch into the latkes to help keep them from falling apart. Form the latkes into 15-18 equal sized patties, place them on a cookie sheet lined with parchment paper, and bake them for 20 minutes. Flip the patties over and bake them for another 20 minutes or until golden brown.

To cook the collards, begin by bringing a large stock pot of water to a boil. Add in your collards (thick spines removed) and cook for 3 minutes. Drain the collards, rinse with cold water, and then squeeze out the excess moisture with your hands. Now, sauté the garlic and onions in the vegetable broth for about 5 minutes. Add in your collards and cook until most of the liquid has evaporated. Finish with a dash of liquid smoke and salt and pepper to your taste.