Place the black-eyed peas in a large pot with ample cold water and bring to a boil. Remove, drain, and place back in the pot with enough fresh water to cover by 2 inches / 5 cm. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes until the black-eyed peas are tender but al dente and the liquid is reduced by at least half.

Add the onions, chili pepper, collards or kale, salt, pepper, and half the olive oil. Continue cooking, covered, until all the vegetables are tender and there is almost no liquid left in the pot, another 30 minutes or so. Remove, cool slightly, and mix in the remaining olive oil. Serve either with pieces of filleted salted or smoked fish on top or the side.