Thaw, peel, and devein the shrimp as needed. Mince the garlic. Wash, trim, and coarsely chop the kale. Cube the bell pepper. Rinse and drain the black-eyed peas.

In a 6-qt stockpot, heat 2 tsp oil over medium-high heat. Add the shrim, cook and stir for 2 minutes. Add the garlic .Cook just until the shrimp turns pink, 1-2 minutes longer. Remove from pot.

In the same pot, heat another 2 tsp oil over medium-high heat. Stir in kale and bell pepper. Cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth and bring to a boil. Stir in peas, salt, pepper, and shrimp. Heat through. If desired, sprinkle with chives.