Hoppin’ John Casserole

• 4 thick-cut bacon slices, chopped
• 1 cup chopped onion (from 1 medium 8 oz. onion)
• 2 cups chopped collard greens (from 1 14-oz. bunch)
• 2 tablespoons apple cider vinegar
• 4 (8.8-oz.) pkg. pre-cooked microwaveable white rice
• 1 (15-oz.) can black-eyed peas, drained and rinsed
• 2 1/2 cups unsalted chicken stock
• 2 teaspoons kosher salt
• 2 large eggs, lightly beaten
• 1/2 cup chopped seeded tomato (from 1 4-oz. tomato)
• 1/4 cup thinly sliced scallions (from 2 scallions)

1. Preheat oven to 400u0b0F. Cook bacon in a large skillet over medium-high, stirring occasionally, until crispy, 5 to 6 minutes. Add onion; cook, stirring occasionally, until translucent, about 4 minutes. Add collards; cook, stirring occasionally, until wilted, 5 to 6 minutes. Stir in vinegar; remove from heat.
2. Transfer bacon mixture to a large bowl; stir in rice, peas, stock, salt, and eggs until combined. Pour mixture into a 13- x 9-inch baking dish. Cover with aluminum foil. Bake in preheated oven until liquid is absorbed, about 50 minutes. Remove from oven; let stand 5 minutes. Sprinkle with tomato and scallions.

bacon, onion, collard greens, apple cider vinegar, white rice, blackeyed peas, kosher salt, eggs, tomato, scallions

Taken from www.myrecipes.com/recipe/hoppin-john-casserole (may not work)