Rinse the dry black‑eyed peas, pick through them to remove any stones or debris. Add the peas to a large pot and cover with about 3‑4 inches of cold water. Let soak for 2‑3 hours (or overnight if convenient).

In a large, heavy sauté pan over medium heat, sauté the chopped bacon until brown and crispy (about 4‑5 minutes). Then add the diced smoked sausage (or turkey) and sauté for another 2‑3 minutes. Remove the bacon & sausage mixture from the pan and set aside.

In the same pan (with the bacon‑sausage fat), add the diced onion, celery, minced garlic, minced jalapeno (if using), fresh thyme, and the bay leaf. Sauté for about 3‑5 minutes until the onions are aromatic and translucent.

Pour the chicken broth into the pot (or return to the large cooking pot if you moved everything). Drain and rinse the soaked beans, then add them into the pot. Season with the Creole seasoning, salt and pepper. Stir and bring to a boil.

Reduce heat to a simmer and cook uncovered for about 20 minutes, allowing the beans to begin tenderizing.

Add the collard greens (or kale) and the reserved bacon & sausage mixture. Continue cooking for another 10 minutes (or a little more, until the beans are tender and the broth has thickened to your desired consistency). Stir occasionally. If the mixture seems too dry or thick, add more stock or water. You want a creamy but not watery texture.

Remove the bay leaf. Taste and adjust seasonings – add more salt, pepper or Creole seasoning if needed. Serve over rice and garnish with chopped green onion if desired.