Step 1

Place black-eyed peas in a large colander and thoroughly rinse them, discarding any small rocks or shriveled peas.

Step 2

Transfer the peas to a large pot and fill the pot with water. Allow to soak overnight, then drain.

Step 3

Place the drained black-eyed peas in a slow cooker along with onion, carrot, celery, garlic, chicken broth, Creole seasoning, thyme, bay leaves and sage. Mix well, cover, and cook on low for 4 hours.

Step 4

Stir in bacon, ham and collard greens. Again cover and cook for an additional 4 hours.

Step 5

Remove bay leaves. Taste and adjust for salt. Serve with cornbread or over rice.

Step 6

Soak black-eyed peas according to steps 1 and 2 above.

Step 7

In a large pot, sauté the onion, carrots and celery in 1 tablespoon of olive oil until they start to soften up, about 5-10 minutes, then add the garlic and cook for 1 minute.

Step 8

Add drained black eyes, chicken broth, herbs and seasonings. Bring to a low boil and simmer for 20 minutes.

Step 9

Add in the meats and greens. Cook for 10-15 more minutes, or until the peas are softened to your liking.