Hoppin' John with Collard Greens

Instructions

1. 1

   Heat the oil in a large lidded pot over medium and cook the diced onion, celery and pepper 6 minutes. Stir in the garlic and smoked paprika for 1 minute.

2. 2

   Add the rice and stir to coat, then add 2 cups of the broth and 1 tsp salt. Bring to a boil, cover and cook on low 15 minutes.

3. 3

   Meanwhile strip, chop and simmer the collards in the remaining broth in a skillet, covered, 12-15 minutes until tender. Stir in the vinegar.

4. 4

   Fold the drained black-eyed peas into the rice, cover and let stand 5 minutes to heat through.

5. 5

   Serve with the collards and hot sauce on the side.