Caribbean Rice and Peas

Prep Time: 40 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 4 servings

Ingredients

10 ounces frozen black-eyed peas, thawed
Kosher salt
2 tablespoons extra-virgin olive oil
6 ounces turkey kielbasa (or other smoked sausage), thinly sliced
1 large bunch scallions, sliced, white and green parts separated
2 small ribs celery, diced
6 cloves garlic, sliced
1 jalapeno, finely chopped
2 teaspoons jerk seasoning
2 teaspoons chopped fresh thyme
2 tablespoons tomato paste
1 cup uncooked long-grain brown rice
2 bay leaves
4 cups stemmed and chopped collard greens

Directions

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 kielbasa 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.