Great variation on beans on rice. I had 1/2 a can of coconut milk and cabbage to use up which is how I found this recipe. I'm only one person who is trying to eat more meatless meals, so I made a half recipe (my 1/2 can of coconut milk remember) except I left out the scotch bonnet pepper, the chicken and used the whole can of black-eyed peas for a 1/2 recipe. The coconut milk added that little something extra and the cabbage was just a hint. If you also swapped out chicken broth for veggie broth this would make a yummy vegan dinner.

Reviewed On: May 11, 2012

This was my first time with collards (or any time of greens!), and I liked it. I'm not a vegetarian, but I hate bacon, so I used vegetable oil to saute in and bullion in the water to replace the salt. Probably a heresy to anyone who actually knows southern cooking, but I liked it.

Reviewed On: Apr. 3, 2012

Not just for Thanksgiving!! I wanted to use up a box of wild rice/white rice with seasonings, that box makes 3 cups of cooked rice. I used that in place of the rice and chicken broth and then used 2/3 amount for the rest of the ingredients. (and omitted the brown sugar) I LOVED it as a meatless main dish for a simple week-day supper. Ate it with a microwaved baked sweet potato.

Reviewed On: Mar. 28, 2012