Caribbean Rice and Peas

Ingredients

• 10 ounces frozen black-eyed peas, thawed
• 3 cups water
• 1 pinch kosher salt
• 2 tablespoons extra-virgin olive oil
• 8 ounces smoked sausage, thinly sliced (use turkey kielbasa to cut the fat)
• 1 bunch scallion, sliced, white and green parts separated
• 2 small celery ribs, diced
• 6 garlic cloves, sliced
• 1 jalapeno, finely chopped
• 2 1/2 teaspoons caribbean jerk seasoning
• 2 teaspoons thyme, chopped
• 2 tablespoons tomato paste
• 1 cup basmati rice, uncooked
• 2 bay leaves
• 4 cups collard greens, stemmed and chopped

Directions

1. 1

   Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.

2. 2

   Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage 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.

3. 3

   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.

4. 4

   Just before serving, add the scallion greens and fluff with a fork.