01 -
Pick through and wash the peas. Soak them for 2-3 hours or overnight in plenty of cold water.
02 -
In a large pan, fry the bacon until crispy (about 4-5 minutes). Toss in the sausage and cook for a couple more minutes. Remove both and set aside.
03 -
Using the same pan, sauté the onion, celery, thyme, garlic, jalapeños, and the bay leaf until fragrant and tender, around 3-5 minutes.
04 -
Pour in the chicken broth.
05 -
Drain the peas and rinse them well. Add them to the pot along with the Creole seasoning and a little salt. Stir everything up, then bring it all to a boil.
06 -
Turn the heat down to let it simmer gently without a lid for about 20 minutes.
07 -
Add the collard greens, bacon, and sausage. Let them cook together for at least 10 minutes, until the peas soften and the broth thickens.
08 -
If it’s too thick, stir in a little more liquid, but don’t let it get soupy.
09 -
Take out the bay leaf, taste, and tweak the seasoning as needed. Dish it up with rice and sprinkle green onions on top.