# What You'll Need:
→ Legumes & Greens
01 - 2 cups dried black-eyed peas or 3 cans, drained and rinsed
02 - 1 large bunch collard greens (about 1 lb), stems removed, 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
→ For Serving
16 - 1 pan cornbread, cut into wedges
# Directions:
01 - If using dried black-eyed peas, rinse and soak them overnight in cold water. Drain and set aside. Canned peas can be used directly after draining and rinsing.
02 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add onion, celery, and carrot. Sauté until soft, about 5 minutes.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - If using, add the ham hock or smoked turkey and cook for 2 minutes to render some fat and infuse flavor.
05 - Add the black-eyed peas, bay leaf, smoked paprika, thyme, and red pepper flakes. Stir to coat the vegetables and peas evenly with the spices.
06 - Pour in the broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 45 minutes for dried peas or 20 minutes for canned peas.
07 - Add the chopped collard greens and simmer, uncovered, for another 30 minutes, until the peas are tender and the greens are silky and flavorful.
08 - Stir in the apple cider vinegar. Remove the bay leaf and ham hock if used; shred any meat and return it to the pot. Season with salt and pepper to taste.
09 - Serve hot with wedges of cornbread and a dash of hot sauce, if desired.
