Wash your hands well with soap and warm water for at least 20 seconds.
If not pre-washed and pre-cut, wash greens - Cut or tear the hard stems off the collard greens. Fill a large bowl with cold water. Put the cut greens into the water. Swish the greens around with your hands to wash off any dirt. If greens are still dirty, repeat this step.
Lift the greens out of the water. Let the greens dry in a colander or on paper towels. Dry them as well as you can.
Make a stack of three or four greens. Stack the leaves on top of each other. Roll each stack into a tube and use a sharp knife to cut the tubes into thin strips about 1 inch wide. Cut greens in half for smaller pieces.
Drain and rinse peas.
Add greens and frozen vegetable mix to slow cooker and top with black-eyed peas.
Cut sausage link into quarter pieces (cut round into 4 quarters) about ½-inch thick and add to slow cooker.
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