A hearty meal-in-one featuring ham hocks and tender legumes.
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In a large Dutch oven, heat the vegetable oil over medium heat and sauté the onion and celery until softened, about 5-7 minutes.
Add the minced garlic, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
Pour in the chicken broth and add the smoked ham hocks; bring the liquid to a boil, then reduce heat and simmer for 45 minutes to flavor the base.
Stir in the soaked black-eyed peas and continue to simmer for about 30 minutes or until the peas are beginning to get tender.
Add the chopped collard greens in batches, stirring them down as they wilt into the broth.
Remove the ham hocks from the pot, shred the meat from the bones, and return the meat to the stew, discarding the bones and excess fat.
Simmer everything together for an additional 20 minutes until the greens are tender and the stew has thickened slightly.
Stir in the apple cider vinegar and season with salt and pepper to taste before serving hot with cornbread.
