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Nom Nom Nom.

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                                                                  A New Year's Day tradition in many Southern households, this distinctively named dish of rice and black-eyed peas is believed to bring good luck for the coming year. It's often cooked with salt pork; we've substituted smoked sausage, just two ounces per person, but you can leave the meat out altogether if you prefer.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 4 scallions, white bulbs and green tops
                                                                  • Yes No 1/2 lb collard greens, leaves
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/8 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 lb kielbasa
                                                                  • Yes No 1 10 oz frozen black eyed peas
                                                                  • Yes No 1 1/2 cup long grain rice
                                                                  • Yes No 3 cup homemade stock
                                                                  • In a large saucepan or Dutch oven, heat the oil over moderately low heat. Add the onion and the scallion bulbs and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the collard greens, salt, black pepper, and cayenne and cook, stirring, until the greens wilt, about 1 minute.
                                                                  • Increase the heat to moderately high. Add the sausage, black-eyed peas, and rice and cook, stirring, for 30 seconds. Stir in the broth and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes. Remove from the heat and stir in the scallion tops.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4
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