1 tbsp olive oil
1 medium onion, chopped (1 cup)
3 ribs celery, chopped (¾ cup)
1 tsp chili powder
½ tsp salt
1 large bunch collard greens, chopped
4 slices veggie bacon strips, chopped
2 cloves garlic, minced (2 tsp.)
3 cups cooked brown basmati rice
2 15.5-oz cans black-eyed peas, drained and rinsed
Hot sauce, to taste
Cook collard greens in pot of boiling water 15 minutes. Drain, reserving 1/2 cup liquid.
Meanwhile, heat oil in large skillet over medium heat. Add veggie bacon, onion, celery, garlic, and chili powder. Cook 8 minutes, or until translucent. Mix in collard greens, 1/4 cup reserved cooking liquid and salt. Cover, and cook another 5 minutes until greens are tender. Transfer to serving platter.
Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens and add hot sauce as required. Happy New Year!