Collard Green Creole Dirty Rice

Ingredients:
1 Tbsp oil
1 medium sized onion, chopped
1 celery stalk, chopped
1 poblano chile, seeded and chopped
3 garlic cloves, minced (about 2 tsp)
1 lb adouille, remove casings
1 c uncooked long-grain white rice
1 Tbsp chopped fresh thyme
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 c chicken stock
8 oz collard greens, stems trimmed, ribs removed, and finely chopped
1 tsp coarse kosher salt
2 scallions/green onion, trimmed and thinly sliced
hot sauce

Directions:
Heat oil in a large skillet over medium.  Add onion, celery, and poblano, and cook, stirring often until onion is translucent, about 5 min.  Add garlic, cook stirring constantly, until fragrant, about 1 minute. 

Add sausage, cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. 

Add rice, thyme, paprika, and cayenne, cook stirring constantly until fragrant, about 1 minute.  Stir in stock, greens, salt and pepper.  Bring to a boil; cover and reduce heat to low.  Simmer until rice is tender about 18 min. 

Remove from heat, and let stand, covered, 5 min.  Add scallions and fluff with a fork to combine .  Serve warm with hot sauce.