Hoppin' John Stew with Cauliflower Rice

This recipe is from an old Rachel Ray magazine. It was sitting in one of my recipe piles and I thought - why did I save this one? I'm not a fan of rice. 

See, there's always a reason not to toss those old recipes! Got to think outside of the box (smile).

Ingredients:

2 tablespoons extra virgin olive oil
1 large onion chopped
4 cups chicken broth
1 bunch collard greens- remove stems and chop leaves coarsely
1 teaspoon dried thyme
2 15.5 ounce cans black eye peas- rinsed
1 1/2 cups cauliflower-  pulsed in the food processor till you get the consistency of rice. 
3 tablespoons cider vinegar
Cajun seasoning to taste 

Directions:

In a large saucepan, heat the olive oil over medium heat.

Add the onion and cook stirring occasionally until softened.

Stir in the broth, collard green and thyme and bring to a boil.

Reduce the heat to medium/low and simmer for 15 minutes.

Add the black eye peas and the cauliflower rice. Cook for an additional 7-10 minutes on med/low heat.

Stir in the vinegar and season to taste.

This is really good! Great for those meatless meal nights