½ pound collard greens, ribs removed and leaves cut crosswise into 1"-thick pieces
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 green onions, thinly sliced
Instructions
In a large pot, heat canola oil over medium heat. Add onion, celery and poblano chile and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add sausage and cook, breaking it into bite-size pieces with a spoon, for 3 minutes.
Add rice, thyme, smoked paprika and cayenne pepper and cook until fragrant, about 1 minute.
Add chicken bone broth, collard greens, salt and pepper and bring to a boil. Reduce heat to medium-low, cover and simmer until rice is tender, about 20 minutes.
Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork, stir in green onions and serve immediately.