Step 1

Heat a large pot or Dutch oven over medium heat. Add the bacon and cook until slightly crispy, about 5 minutes.

Step 2

Add smoked ham, onion, peppers, carrots, and celery. Cook for 5 minutes, or until the vegetables are softened.

Step 3

Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.

Step 4

Add the collard greens and stir. Cook for 2-3 minutes.

Step 5

Add the spices and stir, then pour in the chicken broth, along with the bay leaves and salt and pepper to taste.

Step 6

Add the drained and rinsed black-eyed peas to the pot.

Step 7

Bring to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes, stirring occasionally.

Step 8

Skim any fat from the surface.

Step 9

Stir in apple cider vinegar and adjust for salt and pepper.

Step 10

Serve in bowls and garnish with fresh chopped parsley and red pepper flakes.