Step 1

Place black-eyed peas in a large bowl and cover with 2 inches of water. Let sit overnight (8-12 hours). Drain.

Step 2

In a large Dutch oven, cook bacon until crispy.Add onion and cook 3 minutes to soften.

Step 3

Add garlic and cook 1 minute.

Step 4

Add water, chicken bouillon, black-eyed peas, ham, carrots, bay leaves, red pepper flakes, and black pepper.Bring to a boil. Reduce heat to low, cover, and cook for 2 hours

Step 5

Stir in collard greens and apple cider vinegar and cook 10 to 15 minutes.