Hoppin' John

Makes 4 servings

Sue Byrom

ingredients

3 T. cooking oil
1 onion, chopped
4 scallions, white bulbs sliced and green tops cut into 1/2-inch pieces
1/2 pound collard greens, tough stems removed, leaves washed well and shredded
1 3/4 t. salt
1/4 t. fresh-ground black pepper
1/8 t. cayenne
1/2 pound kielbasa or other smoked sausage, halved lengthwise then cut crosswise into 1-inch slices
1 10-ounce package frozen black-eyed peas
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock

1
In a large saucepan or Dutch oven, heat the oil over moderately low heat. Add the onion and the scallion bulbs and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the collard greens, salt, black pepper, and cayenne and cook, stirring, until the greens wilt, about 1 minute.
2
Increase the heat to moderately high. Add the sausage, black-eyed peas, and rice and cook, stirring, for 30 seconds. Stir in the broth and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes. Remove from the heat and stir in the scallion tops.

Source: Sue Byrom