Vegan Brown Rice Jambalaya with Black Eyed Peas and Collards

Ingredients

• 4 tablespoons olive oil, divided
• 1 bunch collard greens, thick stems removed and thinly sliced
• sea salt
• pepper
• small yellow onion
• red bell pepper, finely diced
• 2 celery stalks, thinly sliced
• large jalapeno, minced, seeds & ribs removed
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne
• 2 cups chopped tomatoes
• 2 bay leaves
• 4 sprigs fresh thyme
• 8 cups vegetable stock
• 2 cups dried black-eyed peas, soaked overnight
• 2 cups long grain brown rice
• 1 bunch scallions, thinly sliced
• 2 tablespoons chopped flat-leaf parsley