Ingredients
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10 ounces frozen black-eyed peas, thawed
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3 cups water
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1 pinch kosher salt
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2 tablespoons extra virgin olive oil
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8 ounces smoked sausage, thinly sliced (use turkey kielbasa to cut the fat)
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2 small celery ribs, diced
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6 garlic cloves, sliced
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1 jalapeno, finely chopped
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2 1/2 teaspoons caribbean jerk seasoning
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2 teaspoons thyme, chopped
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2 tablespoons tomato paste
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1 cup basmati rice, uncooked
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2 bay leaves
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4 cups collard greens, stemmed and chopped
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1 bunch scallion, sliced, white and green parts separated
Instructions
- Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
- Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
- Just before serving, add the scallion greens and fluff with a fork.