Black-Eyed Pea Soup With Andouille & Collards

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2 tablespoons olive oil

1 medium onion, chopped

1 (12 ounce) package fully cooked Andouille or smoked sausage links, chopped

6 cups chicken stock

1 (16 ounce) bag frozen black-eyed peas

4 cups collard greens, cleaned and coarsely chopped

3 - 4 tablespoons cider vinegar

1 teaspoon salt

1/8 - 1/4 teaspoon red pepper flakes

Hot sauce (optional)

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