Sweet Potatoes with Collard Greens and Field Peas

In a small saucepan, cook your field peas in lightly salted water. When the peas are tender, drain and set aside.

While the peas and potatoes are cooking, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and peas. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.