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 bacon strips, chopped
2 Tbs dried minced onion
3 ribs celery, chopped
2 cloves garlic, minced
1 1/2 cups cooked long-grain white rice
1 15.5oz can black-eyed peas, drained and rinsed

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

Review: This is easily converted for those meat-lovers in my life. We used bulgur instead of rice, too, in order to make it lower carb. This is traditionally served with extra vinegar and hot sauce to taste. I loved it without hot sauce, and then loved it more with hot sauce. This was such a great dish, but didn't make much food.