Hoppin' John is made with black-eyed peas, onions, and bacon (sometimes ham or sausage) and typically served over rice with a side of greens and corn bread.
An hour before you plan to cook, soak the chard leaves in cold water. Soaking removes dirt and some of the bitterness. After soaking for fifteen minutes, dump the water and replace with fresh water. Repeat three more times.
Dry thoroughly in a salad spinner or using towels.
Cut the chard into strips and set aside.
In a large skillet on medium heat, saute the bacon.
When the bacon is browned but not burnt, add in the garlic, onion, thyme, salt, and pepper. Stir periodically.
When the onion is translucent, add in the greens, black-eyed peas, chicken broth, water, and bay leaves. Bring to a boil.
Once the mixture is boiling, reduce heat and simmer for an hour or until liquid reduces by half. Stir periodically.
Remove bay leaves and discard.
Serve over pancakes and sprinkle with green onions.