Hoppin' John

Tried it: NOT YET

Serves 4
Preparation: 10 minutes
Cook time: 35 minutes

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 large onion, chopped
• 1 cup long grain rice
• One 32-oz container (4 cups) vegetable broth
• 1 bunch collard greens, stems discarded and leaves coarsely chopped
• 1 tsp dried thyme
• Two 15.5-oz cans black-eyed peas, rinsed
• 3 tbsp cider vinegar
• Salt and pepper

Preparation:

1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice and cook, stirring often, until lightly toasted, about 5 minutes. Stir in the vegetable broth, collard greens and thyme. Bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. 
2. In a small bowl, coarsely mash 1 cup black-eyed peas. Add them to the pot along with the remaining black-eyed peas and 3 cups water and simmer until the rice is tender, about 10 minutes. Stir in the vinegar and season with salt and pepper.

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