Vegetarian Hoppin’ John with Braised Collard Greens

Directions

1. For the Hoppin' John:
2. Put the soaked black eyed peas, chili, and vegetable broth in a large pot along with about 4 cups of water (enough to cover the black eyed peas by an inch or so). Bring to a boil and then reduce to a simmer. Simmer until the black eyed peas are soft, but not mushy (about 40 minutes). Drain the black eyed peas, reserving the cooking liquid.
3. Heat the olive oil over medium heat in a dutch oven or high-sided pot. Add the onion, peppers, celery, thyme sprig, and a pinch of salt. Cook until softened and add the garlic. Cook a couple more minutes, or until the garlic is softened but not browned.
4. Add the paprika and chili powder. Cook for a minute, mixing it into the cooked vegetables.
5. Add the drained black eyed peas along with about two cups of the cooking liquid (you can add more or less depending on how liquidy you want the dish). Season with salt and pepper.
6. Simmer for about 20 minutes, and test for seasoning again.
7. For the Collard Greens:
8. Heat the olive oil over medium heat in a large pot.
9. Add the onion with a pinch of salt and cook until softened.
10. Add the collard greens and chili flakes (optional), and cover the pot. Take off the lid every couple of minutes to stir the greens around as they wilt. When they have wilted, add a little bit of water and cover the pot again. Keep cooking them this away, adding a small drop of water when they get too dry, for roughly 40 minutes, or until they reach desired tenderness. If there is still water left in the pot at the end, remove the cover and let the water evaporate.
11. Season with salt, and add the honey and vinegar. You can add more or less honey depending on how bitter your greens are.
12. Top the hoppin’ john with the scallions and serve everything over rice. It can be served with a vinegar-based hot sauce, though I found it had enough of a kick on its own.