If using dried peas, rinse and pick out debris. Soak overnight in cold water or quick-soak by boiling for 2 minutes and letting sit for 1 hour. Drain before adding to crockpot. (Skip soaking if using canned peas; just rinse well.)

Wash collard greens thoroughly, remove tough stems, and chop leaves into bite-sized pieces. (Bagged, pre-chopped collards can be used for convenience.)

Slice sausage into ¼-inch rounds. Optionally, brown sausage in a skillet with olive oil for extra flavor before adding to crockpot.

Optionally, sauté diced onion and minced garlic in olive oil over medium heat for 2-3 minutes until fragrant.

Add drained black eyed peas, collard greens, sausage, sautéed onions and garlic (if used), chicken broth, bay leaf, salt, black pepper, and crushed red pepper flakes to crockpot. Stir gently to combine.

Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until peas are tender, collards are soft, and sausage flavors are infused. (If using canned peas, reduce cooking time to 3-4 hours on LOW or 2 hours on HIGH.)

If mixture is too thick, add more broth or water. If too thin, uncover and cook for another 30 minutes to evaporate liquid.

Remove bay leaf. Stir in apple cider vinegar and adjust seasoning with more salt, pepper, or red pepper flakes as desired.

Serve hot in bowls, optionally garnished with a drizzle of olive oil or fresh parsley.