In large pot heat olive oil over medium high heat and saute onions for six minutes until soft.
Add collard greens and spices. Saute for 4-5 minutes, stirring occasionally.
Stir in black eyed peas, tomato sauce, soy sauce, brown sugar, apple cider vinegar, and 2 cups water. Bring to a simmer and then reduce heat to cook for 10 minutes.