Hoppin John Bowls and Cornbread Biscotti

Ingredients

• 1/2 pound dried black eyed peas, soaked overnight and rinsed
• 2 tablespoons olive oil or bacon drippings
• 1/2 yellow onion, finely diced
• 2 cloves garlic, finely diced
• 1 bay leaf
• 1 pan of day-old cornbread
• 1/2 cup wild rice
• 1 1/2 cups water
• 1/2 tablespoon butter
• 4 to 6 collard leaves, rinsed, stems removed, and cut into thin strips
• salt and pepper to taste
• bacon, cooked until crispy and cut into strips
• hot sauce

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