Wash hands with soap and water.

Wash the collard greens.*

Drain and rinse the black-eyed peas.

Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.

Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.

Add collard greens and broth to the pot.

Cover and simmer for about 20 minutes until the collard greens are tender.

Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup. Simmer for another 5 minutes.

Taste, and add a small amount of salt and black pepper if desired.

Stir in vinegar just before serving.