Black-Eyed Peas and Collards with Rice

Wash your hands and clean the work surface. Sort through the dried black-eyed peas, discarding stones and damaged peas. Rinse the peas thoroughly in the strainer and drain. No soaking is necessary.

Rinse the collards, celery, and onion under running water before cutting, removing any damaged areas. Wash both sides of the collard leaves carefully to remove grit, then pat dry. Cut away the thick stems and tough central ribs. Stack the leaves, slice them into 1-inch-wide ribbons, and cut long ribbons into shorter pieces. Peel and dice the onion, dice the celery, and mince the garlic.

Heat the olive oil in the heavy pot over medium heat. Add the onion and celery and cook for 7–8 minutes, stirring occasionally, until softened. Add the garlic and smoked paprika and stir for 30 seconds, just until fragrant.

Add the drained black-eyed peas, 4 cups vegetable broth, and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for 40 minutes, stirring occasionally. Keep the heat low enough that the liquid bubbles gently rather than boiling vigorously.

Stir in the collards in several batches, letting each batch wilt enough to make room for the next. Add the remaining 1 cup vegetable broth. Return to a gentle simmer, cover, and cook for 30–45 minutes, stirring occasionally, until the peas are creamy throughout without a firm center and the greens are tender. If necessary, continue simmering until both are fully softened.

While the collards cook, rinse the rice in the strainer and drain well. Combine the rice, 1 3/4 cups water, and the remaining 1/4 teaspoon salt in the saucepan. Bring to a boil, stir once, and cover. Reduce the heat to low and cook for 18 minutes without lifting the lid. Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork. Keep covered until serving.

Stir the apple cider vinegar into the tender peas and greens. For a slightly thicker broth, mash a few spoonfuls of peas against the side of the pot and stir them back in. Divide the cooked rice among four bowls, then divide all the peas, greens, and broth evenly over the rice. Serve hot.