Caribbean Braised Collard Greens with Rice

Ingredients:

• 300 g frozen black-eyed beans (defrosted)
• Coarse salt for boiling beans
• 1 cup dry long-grain brown rice
• 4 cups chopped kale (stems removed)
• 170 g thinly sliced ​​Turkish sausage (or other smoked sausage)
• 2 tablespoons extra-virgin olive oil
• 1 large bunch chopped green onions (white and green parts separated)
• 2 small celery stalks, diced
• 6 cloves of garlic, sliced
• 1 finely chopped jalapeño pepper
• 2 tsp jerky seasoning
• 2 tsp chopped fresh thyme
• 2 tbsp tomato paste
• 2 bay leaves

Preparation:

1. Place black-eyed beans in a small saucepan, add 3 cups of water, and a pinch of salt. Cover and bring to a boil.
2. While the beans are cooking, heat the olive oil in a large, deep, heavy-bottomed skillet over medium heat. Add the sausage and cook until golden brown, about 2 minutes. Add the white parts of the onion, celery, garlic, jalapeño, and jerky seasoning (a dry spice blend consisting of 1 1/2 teaspoons salt, 2 teaspoons garlic powder, 1 teaspoon ground cloves, 2 teaspoons chili powder, 2 teaspoons ground cinnamon, 2 teaspoons ground black pepper, and 1 teaspoon dried thyme). Cook until the vegetables are golden brown, about 5 minutes.
   
   Add the thyme and tomato paste and simmer, stirring occasionally, until the tomato paste turns brick-red, another 2 minutes. Add the rice, bay leaves, and beans with their liquid to the pan and bring to a boil. Do not stir.
3. Add the kale, cover, reduce heat to low, and simmer without stirring until most of the liquid is absorbed, about 50 minutes. Let stand for 10 minutes. Remove and discard the bay leaves.
   
   Just before serving, sprinkle with green onions and fluff with a fork.