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Next, take your collard greens, wash them thoroughly, and remove the tough stems. Cut the greens into rough, large pieces—don’t chop them too finely. Collard greens are hearty, and the larger pieces will hold up better during the slow cooking process, allowing their rich flavor to infuse the soup without turning mushy.
Step 3: Cook the Sausage
In a skillet, cook your pork sausage or sausage links of your choice. Once fully cooked, crumble or slice the sausage into smaller pieces. The sausage adds a savory depth to the soup, and its fat helps to enhance the flavor of the collard greens as they cook.
Step 4: Assemble the Soup in the Crockpot
Now, it’s time to bring everything together in the crockpot. Add the soaked black-eyed peas, cooked sausage, and collard greens into your slow cooker.
Next, pour in the chicken stock and add the minced garlic, Rotel tomatoes, apple cider vinegar, and tomato paste. Stir everything together to combine the ingredients evenly. The Rotel tomatoes bring a slight heat and tang to the dish, while the apple cider vinegar adds a balanced acidity to cut through the richness of the sausage and beans.
Step 5: Season and Adjust
Add sugar to taste. The sugar helps to counteract the natural bitterness of the collard greens, balancing out the soup’s flavor profile. You don’t need much—just a tablespoon or less will do. After that, add salt and pepper to taste. Since you’ve already added seasoning from the sausage and chicken stock, start with a light hand, and adjust as needed.
If you enjoy a bit of spice, you can also add a dash of hot sauce for an extra kick, though this is optional.
Step 6: Add Water and Slow Cook
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