Hoppin' John (Black-Eyed Pea Rice)

Ingredients · per serving

• 450 ml Chicken stock
• 1 medium Green bell pepper
• 400 g Tinned black-eyed peas
• 2 tbsp Fresh parsley
• 2 stalks Celery
• to taste Black pepper
• 4 cloves Garlic
• 1 tbsp Cider vinegar
• 1 tbsp Olive oil
• to taste Hot sauce
• ¼ tsp Cayenne pepper
• 120 g Smoked bacon
• 300 g Collard greens
• 200 g Long-grain rice
• 1 tsp Dried thyme
• 2 stalks Spring onion
• to taste Salt
• 1 tsp Smoked paprika
• 1 medium Onion

Instructions

1. Dice the bacon. Crisp in a wide heavy pot over medium heat 5-6 min until golden. Lift half onto kitchen paper (save for topping); leave half in the pot with the fat.
2. Add the diced onion, celery and bell pepper to the pot. Cook 6 min until soft.
3. Add the minced garlic, smoked paprika, dried thyme, cayenne, salt and pepper. Stir 30 seconds.
4. Stir in the rinsed rice, toasting in the bacon fat for 1 minute.
5. Add the chicken stock and drained black-eyed peas. Bring to a boil, lower to gentle simmer, cover.
6. Cook on lowest heat 18 min — DON'T LIFT THE LID. Rest 10 min off heat. Fluff with a fork.
7. Meanwhile, strip the collard greens (or use kale or spring greens) from their stems, shred. Heat 1 tbsp olive oil in a wide pan over medium heat. Add the greens with a splash of water and a pinch of salt. Cover 4-5 min until wilted and tender. Splash with cider vinegar.
8. Plate the Hoppin' John. Top with reserved crispy bacon, sliced spring onion and chopped parsley. Serve the greens alongside. Hot sauce on the side.

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