In a small bowl, whisk together the vinegar and 1/4 tsp. salt; whisk in the EVOO.
In a large bowl, sprinkle the chard and beet greens with 1/2 tsp. salt. Massage the greens with your hands until slightly wilted, about 2 minutes. Stir in the black-eyed peas, corn bread and ham. Add the vinaigrette and season with hot sauce; toss to coat.