# What You'll Need:
→ Legumes & Greens
01 - 2 cups dried black-eyed peas, rinsed and soaked overnight, or 3 cans black-eyed peas, drained and rinsed
02 - 1 large bunch collard greens, about 1 lb, stems removed and leaves chopped
→ Aromatics
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 celery stalks, diced
06 - 1 medium carrot, diced
→ Seasonings
07 - 1 bay leaf
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon crushed red pepper flakes
11 - Salt and freshly ground black pepper to taste
→ Liquids
12 - 6 cups vegetable broth or chicken broth
13 - 1 tablespoon apple cider vinegar
→ Optional Additions
14 - 4 oz smoked ham hock or diced smoked turkey
15 - Hot sauce for serving
16 - Cornbread wedges for serving
# How-To Steps:
01 - If using dried black-eyed peas, rinse thoroughly under cold water and soak overnight in cold water. Drain and set aside.
02 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add chopped onion, celery, and carrot. Sauté until softened, approximately 5 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - If using smoked ham hock or turkey, add to the pot and cook for 2 minutes.
05 - Add black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir to evenly coat vegetables and peas with spices.
06 - Pour in broth and bring to a boil. Reduce heat to simmer, cover, and cook for 45 minutes for dried peas or 20 minutes for canned peas.
07 - Add chopped collard greens and simmer uncovered for 30 minutes until peas are tender and greens are silky.
08 - Stir in apple cider vinegar. Remove bay leaf and ham hock if used; shred any meat and return to pot. Season with salt and pepper to taste.
09 - Ladle into bowls and serve hot with cornbread wedges and hot sauce.
