Step 1

Heat oil in a large pot over medium heat. Add onion and ginger, hit them with a pinch of salt to draw out the moisture, and cook until onion is golden brown.

Step 2

Add garlic, curry powder, and smoked paprika and cook until garlic is fragrant, about 1-2 minutes.

Step 3

Add collard greens and Scotch bonnet pepper, and cook 1-2 minutes.

Step 4

Then add broth, vegetable bouillon, Creole seasoning, salt, black pepper, red pepper flakes, apple cider vinegar, sugar, and black-eyed peas. Stir to combine. Bring to a boil and reduce to simmer. Cook for 20-25 minutes. Adjust seasoning, remove hot pepper, and enjoy!