Directions:

In a large pot heat the olive oil over medium heat. Add the onion, garlic, and ham. Cook until onions are translucent and ham begins to brown, about 5-7 minutes.

Add broth, water and black eyed peas and bring to a boil. Reduce heat to low and cook until peas are tender, or about 30 minutes.

Add collard greens and cook until wilted, about 5-10 minutes. Stir in cider vinegar, pepper flakes and hot sauce if desired. Adjust seasoning to taste.