- 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!