Rinse collard greens under cold water, remove tough stems, and chop into bite-sized pieces.

In a large pot over medium heat, add olive oil and sauté the chopped onion and minced garlic until fragrant (about 3 minutes).

Stir in smoked paprika and cayenne pepper; cook for another minute.

Add the collard greens and drained black-eyed peas to the pot. Pour in the vegetable broth until just covered.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 20 minutes until flavors meld and peas are tender.

Serve hot, optionally drizzled with olive oil or vinegar.