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Ingredients
  • 2 cups of cowpeas
  • 1 pound thick-cut bacon, sliced into 1” pieces
  • 1 peeled small diced yellow onion
  • 4 medium diced celery stalks
  • 2 peeled medium diced carrots
  • 2 finely minced cloves of garlic
  • 8 cups chicken stock
  • 5 sprigs fresh thyme
  • ¼ teaspoon crushed red pepper flakes
  • 2 cups long-grain rice
  • 3 cups packed torn collard leaves, stems removed
  • sea salt and pepper to taste
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