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Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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