Ingredients:
- 1/2 cup apple cider vinegar, divided
- 3 Tbs. agave nectar or honey
- 4 tsp. olive oil, divided
- 4 tsp. chili powder, divided
- 2 tsp. salt, divided
- 2-3 large bunches collard greens, chopped
- 2 onions, chopped
- 4 ribs celery, chopped
- 5 cloves garlic, minced
- 6 cups cooked brown rice
- 1 lb. dried black-eyed peas, soaked or cooked to soften
Preparartion:
1. Whisk together 1/4 cup vinegar, agave nectar or honey, 2 tsp. olive oil, 2 tsp. chili powder, and 1tsp. salt; set aside.
2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.
3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon, onion, celery, garlic, and remaining chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, vinegar, and remaining salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.
4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.
