1Combine black-eyed peas, broth, onion, celery, garlic, salt, thyme, allspice (optional) and red pepper flakes in a 5- or 6-quart crock pot. Cover and cook until vegetables are fork-tender, 3 - 4 hours on HIGH, or 6 - 8 hours on LOW.
2About 35 - 40 minutes before finish time, stir greens into slow cooker. Cover and cook on high, until greens are tender. Serve with rice.