Soak the black-eyed peas according to the package directions. Preferably overnight. In a large saute pan or skillet heat the olive oil over medium heat. Add the onion and garlic and saute until translucent. Add the vegetable broth, black-eyed peas and the kale. Cover and cook for about 12 minutes or until the kale is reduced. Stir in the smoked paprika and mix well. Allow to cook another 5 minutes or until the kale is tender. Add sea salt, ground pepper and hot sauce to taste. Serve over brown rice or as a stand-alone dish with biscuits and fresh fruit.