Heat 1 T of canola in a large pot over medium high heat. Add the onion, bell pepper and tomatoes and sauté until softened. About 5-8 minutes. Add garlic and sauté an additional 60 seconds.
Add black-eyed peas, vegetable broth and bay leaf to the pot. Bring to a low boil, then cover and reduce the heat. Cook until tender, about 30 minutes - 1 hour. Add water as needed while they are cooking.
While the peas are cooking, wash and cut the collard greens into 1-2”pieces. Then make the cornbread.
Preheat the oven to 400 degrees F.
Combine the ingredients from the Greek yogurt to baking powder in a mixing bowl and stir to combine. Depending on the whole wheat flour, the mix may be too thick and need additional milk. If so, add milk 1 T at a time until it has a pourable batter (but not runny) consistency.
Lightly spray a 9” cake pan or 9x9 baking dish and pour in cornbread mixture.
Bake in an oven for 20-25 minutes or until a toothpick or fork comes out clean.
Finish up black-eyed peas
When beans are softened, add the aminos, Cajun seasoning, smoked paprika, salt and pepper.
Stir in the collard greens and if needed add additional water. Allow to cook an additional 10-15 minutes to allow the flavors to meld and the greens to wilt and tenderize. Taste before serving and adjust as desired.