Black Eyed Pea and Collard Green Bowl

Ingredients

• 2 tbsp olive oil
• 1 onion, diced, 4 garlic cloves, sliced
• 1 large bunch collard greens, stems removed and ribboned
• 2 cans (15 oz each) black eyed peas, drained
• 1 tsp smoked paprika, 1/2 tsp cayenne
• 2 cups low sodium broth
• 2 tbsp apple cider vinegar
• 3 cups cooked brown rice
• Greek yogurt to serve

Method

1. 1Cook the onion in the oil 6 minutes, then add the garlic and spices for 1 minute.
2. 2Add the collards in batches with the broth, cover, and braise 12 minutes until tender.
3. 3Stir in the black eyed peas and warm through for 5 minutes.
4. 4Finish with the vinegar and salt, then serve over brown rice with yogurt on top.