Rinse black-eyed peas and add to a large pot with 3 inches of cold water. Cover and set aside for 2 hours.
In a large saucepan, sauté bacon until crispy, add in sausage, sauté for 2 minutes, remove mixture and set aside.
Throw in onions, celery, jalapenos, garlic, bay leaves, and thyme. Sauté for 5 minutes until onions are aromatic.
Pour chicken broth, drain soaked beans and place in the pot. Season with all-purpose seasoning and salt to taste. Mix and bring to a boil.
Reduce heat to a simmer and cook uncovered for 15 minutes.
Throw in greens, sausage, bacon, into a pot. Cook for 5 minutes, stir until beans are tender.
Add in stock if mixture becomes too dry. Once creamy, remove bay leaves.
Taste and add more pepper, seasoning, or salt if needed. Serve over rice and garnish.