Soak beans in a bowl of cold water for 4 hours or up to overnight. Drain peas.
In a large pot, bring 3 cups of water to boil over high heat. Add black-eyed peas, 2 cloves of garlic (whole), pepper and bay leaf. Skim off any floating beans.
Reduce heat to low. Simmer beans uncovered for an hour and a half until beans are tender, not mushy.
Add brown rice and the vegetable broth. Cover and simmer over low heat for 20 minutes. Turn off the heat, but leave the pot on the burner.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, jalapeno, celery and the remaining 4 garlic cloves, chopped. Saute for about 5 minutes, stirring, until the vegetables soften.
Reduce heat to medium. Add greens by the handful, and cook until wilted, stirring occasionally, about 10 minutes.
Fluff rice and beans, remove whole garlic, dried pepper and bay leaf. Fold in collard mixture. Squeeze in lemon juice and season with salt and pepper.