In soup pot or kettle (6 to 8-quart), cook bacon, onion, celery and garlic over medium-high heat 10 minutes or until bacon is crisp and vegetables start to soften, stirring frequently. Stir in bay leaf, thyme and cayenne. Add ham hocks and enough broth to cover ham. Bring to a boil. Cover; reduce heat and simmer 1 hour. Meanwhile, clean greens well and remove center rib. Cut leaves crosswise into 1/2 to 3/4-inch strips. After 1 hour, stir in black eye peas and bell pepper. Place greens on top. Cover; cook 1 hour or until ham and greens are tender. With slotted spoon, remove greens to serving platter. Break meat into chunks, removing fat and bones. Place meat on platter; with slotted spoon add peas, removing bay leaf. Serve liquid alongside.

Tip: Serve this traditional New Year’s dish with corn bread. You could also use smoked ham shanks or a meaty ham bone instead of ham hocks. Score the surface of the shanks before cooking.