• 1 tbsp oil
• 1 yellow onion, finely diced
• 2 ribs celery, finely diced
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1/4 tsp cayenne
• 2 5oz bags Nature's Greens Organic Collard Greens
• 6 cups cooked black-eyed peas
• 1 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• salt and pepper to taste
• scallion greens, for garnish
• rice, to serve

• Heat oil in a large pot over medium, sauté the onion and celery with a pinch of salt until soft and translucent, about 10 minutes.
• Stir in the garlic, smoked paprika, dried thyme, cayenne, and 1/2 tsp of salt. Add the collard greens and let fry until wilted, about 2-3 minutes.
• Add the black-eyed peas, vegetable broth, vinegar, and maple syrup and bring to a simmer. Turn the heat to low and let cook until the greens are tender, at least 10 minutes. Add salt and pepper to taste.
• Garnish with scallion greens and serve with rice.

Recipe courtesy of Eva Agha, @thecuriouschickpea!