NEW YEAR'S CHILI WITH FIELD PEAS & COLLARD GREENS
Steps:
- Prepare your mise en place. Remove stems from collard leaves. Chop leaves and stems finely, keeping both separate. Peel and dice onion. Peel and finely chop garlic.
- Heat a heavy-bottomed pan over medium heat. Add cooking oil, and heat until shimmering. Crumble beef into pan in a single even layer, and cook without stirring for about 2 minutes.
- Stir in collard stems, onion, and garlic, and cook while stirring 3 - 4 minutes, or until onions begin to become translucent. Add chili spice and collard leaves, and continue to cook while stirring 3 - 4 minutes more.
- Add field peas, 3 cups water, and Bragg Liquid Aminos. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, about 30 minutes. Season to taste with kosher salt and pepper.
- While the chili simmers: In a small saucepan with a lid, combine rice, thyme sprigs and remaining 1 1/2 cups water, and season with a pinch each of kosher salt and pepper. Place uncovered over medium-high heat. Bring to a boil, and cook about 8 minutes. Reduce the heat to very low, and stir briefly, taking care to move rice from the bottom of the pan. Cover and cook about 15 minutes more. Remove from heat, and let stand, covered until ready to serve.
- Remove the thyme stem from the rice. Fluff rice with a fork.
- Divide rice between 2 bowls. Serve the chili over rice, and top with sour cream. Enjoy!
- Chili Spice: 12 parts paprika, 6 parts chili powder, 4 parts cumin, 2 parts coriander, 1 part chipotle
- Instead of field peas, you can use 15 ounces black-eyed peas, cooked, with, liquid; reduce water for chili by 1 cup.
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