Collard Green & Black-Eyed Pea Soup

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 5 cloves garlic, (4 sliced and 1 whole), divided
• 1 sprig fresh thyme
• 1/4 teaspoon crushed red pepper, or to taste
• 4 cups reduced-sodium vegetable or chicken broth
• 1 15-ounce can diced tomatoes
• 5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems removed
• 1 15-ounce can black-eyed peas, rinsed
• 6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
• 6 tablespoons shredded Gruyère or Swiss cheese

Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds.

Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.

Position rack in upper third of oven; preheat broiler.

Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts.