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Preheat the oven to 400°.
Cut the sausage in half lengthwise; cut cross- wise into ¼-inch-thick slices.
Combine the sausage, onion, and garlic in a 12-inch cast iron skillet; cook over medium-high heat until the sausage is browned and the onion is softened, stirring occasionally.
Add the black-eyed peas, broth, greens, mix well. Bring to a boil. Reduce the heat to low and simmer 10 minutes.
Combine the cornbread topping ingredients in a large bowl, stirring until blended.
Spoon batter over the sausage mixture in the skillet.
Bake until the topping is golden brown, about 25 - 30 minutes.