Heat the olive oil in a large pot over medium heat. Add the garlic, celery, onion, and bell pepper. Sauté until softened, about 5 minutes. Add the vegetable broth, black-eyed peas, liquid smoke (or smoked paprika), bay leaves, thyme, smoked paprika, cayenne, and black pepper. Stir to combine and bring to a simmer. Simmer uncovered until the peas are tender and most of the liquid is absorbed, about 45–50 minutes. Add a little water if the pot begins to dry out. Stir in the collard greens and continue to simmer for 10–15 minutes, until the collards are tender.

Remove from heat and season with salt and hot sauce to taste. Remove and discard the bay leaves.Serve over cooked rice or quinoa and top with scallions and additional hot sauce, if desired. Enjoy!

Hoppin’ John is a traditional Southern dish with West African origins, celebrated for its black-eyed peas and greens as symbols of good luck and prosperity.