Hoppin John with Collard Greens

• 1/4 cup apple cider vinegar, divided
• 2 Tbs. agave nectar
• 3 tsp. olive oil, divided
• 1 tsp. chili powder, divided
• 1 tsp. salt, divided
• 1 large bunch collard greens, chopped
• 4 slices meatless low-fat bacon strips, chopped
• 1 small onion, chopped ( 3/4 cup)
• 3 ribs celery, chopped ( 3/4 cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 1/2 cups cooked long-grain white rice
• 1 15.5-oz. can black-eyed peas, drained and rinsed

1. Whisk together 2 Tbs.
2. vinegar, agave nectar, 1 tsp.
3. olive oil, 1/2 tsp.
4. chili powder, and 1/2 tsp.
5. salt; set aside.
6. Cook collard greens in pot of boiling salted water 15 minutes.
7. Drain, reserving 1/2 cup liquid.
8. Meanwhile, heat remaining 2 tsp.
9. oil in large skillet over medium heat.
10. Add bacon, onion, celery, garlic, and remaining 1/2 tsp.
11. chili powder.
12. Cook 8 minutes, or until translucent.
13. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs.
14. vinegar, and remaining 1/2 tsp.
15. salt.
16. Cover, and cook 10 minutes, or until greens are tender.
17. Transfer to serving platter.
18. Add rice and beans to skillet.
19. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through.
20. Serve rice and beans over greens.

apple cider vinegar, nectar, olive oil, chili powder, salt, collard greens, lowfat bacon, onion, celery, garlic, white rice, blackeyed peas

Taken from www.vegetariantimes.com/recipe/hoppin-john-with-collard-greens/ (may not work)