Step 1

Sort through the black-eyed peas, removing any debris or broken peas. Put peas in a large bowl, cover with cold water, and soak for at least 4 hours or overnight. When ready, place the beans in a stovetop pressure cooker and cook until they're soft, about 12-15 minutes (you can use a regular cooking pot for this process, but it will take longer). Rinse with water and set it aside.

Step 2

Heat oil in a medium-sized pot over medium-high heat. Spread the ham hock in the bottom of the pot and sauté, stirring occasionally, until browned, about 5 minutes.

Step 3

Once the meat browns, add the onion, garlic, and thyme, and continue sautéing for about 2 more minutes until the onion is translucent and the garlic is fragrant.

Step 4

Stir a big handful of the collards into the pot, coating them with the onion/garlic mixture until they wilt slightly. Repeat stirring and packing in the rest of the collards as they wilt. Cook for about 8-10 minutes.

Step 5

Add the cooked peas to the collards, then add the Creole seasoning, smoked paprika, and chicken broth. Stir well. Bring to a boil, reduce the heat to medium, cover the pot, and cook for 12-15 minutes—season with salt and pepper to taste.

Step 6

Serve and enjoy!