Soak the peas (if using dried): Cover the dried black-eyed peas with several inches of water and soak overnight, or use a quick soak: boil for 2 minutes, turn off heat, cover, and let stand 1 hour. Drain and set aside.

Brown the sausage: In a large heavy pot or Dutch oven, set over medium-high heat, brown the sliced sausage until lightly crisp around the edges. Remove to a plate.

Render bacon (optional): Add chopped bacon to the pot and cook until crisp. Scoop out and reserve with the sausage. Leave 1–2 tablespoons of fat in the pot. If skipping bacon, add olive oil instead.

Sauté aromatics: Add onion, celery, carrot, and bell pepper. Cook 5–7 minutes, stirring and scraping up browned bits. Add garlic and cook 1 minute until fragrant.

Build the base: Stir in smoked paprika, thyme, cayenne (if using), black pepper, and a pinch of salt. Toast spices for 30 seconds to bloom their flavor.

Add peas and liquids: Return sausage (and bacon, if using) to the pot. Add soaked peas (or canned, rinsed), diced tomatoes with juices, bay leaves, and 6 cups stock. Bring to a boil.

Simmer until tender: Reduce heat to a gentle simmer. If using dried peas, cook 45–60 minutes until just tender. If using canned peas, 20–25 minutes is usually enough.

Add greens: Stir in chopped collards or kale. Simmer 10–15 minutes more, until the greens are tender but still bright.

Finish and balance: Taste and adjust salt. Stir in 1–2 teaspoons apple cider vinegar for brightness. Add more stock if you prefer it soupier.

Serve: Ladle into bowls and finish with hot sauce. Serve with rice for a Hoppin’ John vibe or a thick slice of cornbread on the side.