Layered with rice, black eyed peas, meat and vegetables, this sustaining meal pulls inspiration from two southern classics: Hoppin’ John and jambalaya. Use jerk seasoning to deepen the flavors and introduce notes of sweet and spice characteristic of Jamaican cooking.
Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
Just before serving, add the scallion greens and fluff with a fork.
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Photograph by Antonis Achilleos
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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