Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 stalks celery, sliced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 30 oz canned black-eyed peas, drained and rinsed
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper
  • 1 tsp liquid smoke
  • 6 cups low-sodium vegetable broth
  • 1 tbsp apple cider vinegar
  • 1 cup long-grain white rice, uncooked
  • 2 cups fresh collard greens, thinly sliced
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, and bell pepper. Sauté for 6–8 minutes until the vegetables are soft and the onions are translucent.
  2. Add the minced garlic and tomato paste, stirring constantly for 2 minutes until the paste darkens to a deep brick red.
  3. Stir in the smoked paprika, thyme, and cayenne. Pour in the vegetable broth and liquid smoke, scraping the bottom of the pot to release the fond. Add the rinsed black-eyed peas.
  4. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
  5. Add the rinsed long-grain rice and sliced collard greens to the pot. Stir once to submerge the ingredients. Cover with a tight-fitting lid.
  6. Simmer for 15–18 minutes until the rice is tender and the broth has thickened. Stir in apple cider vinegar and season with salt and pepper before serving.