Black-Eyed Peas with Jowl Bacon

Ingredients

• 4 cups fresh or frozen black-eyed peas
• 4 ounces Jowl Bacon, cut into ¼-inch dice
• 2 stalks celery, cut into 3-inch chunks
• 1 onion, peeled, stem and root ends trimmed, quartered
• 1 carrot, peeled, cut into 2-inch chunks
• 1 dried bay leaf
• 4 cups packed collard greens, cut into 2-inch pieces (about 6 ounces)
• 1 cup Ham Broth, Chicken Stock, or chicken broth
• 2 tablespoons Pepper Vinegar
• 1 tablespoon Frank’s RedHot sauce
• 1 tablespoon butter
• 2 teaspoons kosher salt