Hoppin’ John & Ham Bowl

In a serving bowl, combine ½ c cooked brown rice, 1/4 c cooked black eyed peas, 3 oz chopped, cooked lean ham; set aside. Sauté 1 cup fresh, chopped collards in 1 tsp olive oil over high heat with 1 smashed garlic clove, 1 tsp apple cider vinegar and a pinch each salt, black pepper and red pepper flakes; spoon over ham mixture and garnish with 1/2 Tbsp finely chopped red onion.