Prepare the collard greens by removing the stems and cutting the leaves into thin strips. An easy way to do this is to roll up the collard leaves then slice them in the same way you would chiffonade basil. If you would like to soften the collards before preparing the recipe, place the sliced collards in a large bowl. Add a drizzle of olive oil and a dash of salt, and massage the greens with your hands for a few minutes until they reach your desired texture.
Combine the greens with the black-eyed peas, carrots, and peanuts in a large mixing bowl. In a separate bowl, whisk together the peanut butter, lime juice, soy sauce, honey, cilantro, ginger, and garlic. Thin with water, one tablespoon at a time, as needed. Once the dressing is your desired consistency, pour it over the salad and toss until coated. Enjoy!
If you prepare this salad in advance, store the salad ingredients and dressing in separate airtight containers in the fridge for up to 24 hours. Wait to add the dressing until serving.