Herb-Crusted Pork Tenderloin with Sautéed Collard Greens and Black-Eyed Peas

Ingredients

• 1 lb pork tenderloin (trimmed)
• 3/4 tsp thyme (dried)
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 clove garlic (minced, divided)
• 3 1/2 tbsp olive oil
• 8 oz collard greens (chopped )
• 2 tbsp swansons unsalted chicken broth
• 7 1/2 oz black eyed peas (rinsed and drained)
• 1 tsp red wine vinegar