Name: Rice Pilaf with Collard Greens and Black-Eyed Peas
Yield: Makes 4 servings
Ingredients: Extra-virgin olive oil, 2 tablespoons; Cajun seasoning, 1 tablespoon; Hot-pepper sauce, for serving; Collard greens, ½ bunch, tough ribs discarded, leaves chopped (about 4 cups/4 oz/125 g); Frozen black-eyed peas, 1¼ cups (6 oz/195 g); Vegetable broth, 2½ cups (20 fl oz/625 ml); Garlic, 1 tablespoon finely chopped; Celery, 3 stalks, thinly sliced; Green bell pepper, 1, seeded and chopped; Yellow onion, 1½ cups (7½ oz/235 g) finely chopped; Long-grain white rice, 1 cup (7 oz/220 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This mix of Cajun-style seasoned rice, collards, and black-eyed peas, also called Hoppin’ John, is delicious anytime. It’s traditionally eaten on New Year’s Day, and is said to guarantee prosperity for the coming year.

Ingredients

Extra-virgin olive oil, 2 tablespoons
Yellow onion, 1½ cups (7½ oz</

Method

In a large sauté pan with a lid, warm the oil over medium heat. Add the onion, celery, and bell pepper and sauté until the onion is translucent, 6 minutes. Add the garlic and cook until aromatic, 45 seconds. Add the greens and cook, stirring frequently, until the greens are wilted, 2 minutes.
Add the rice and Cajun seasoning and stir until the rice is coated wi

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