• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince or grate garlic. Dice tomato into 1/2-inch pieces.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. • Add turkey* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. • Add garlic, thyme, and paprika. Cook, stirring, until fragrant, 1 minute.

• Add beans and their liquid and tomato to pan with turkey mixture. Cook, stirring occasionally, until beans soften and tomato breaks down, 3-5 minutes. Season with salt and pepper. • Add collard greens; cook, stirring, until slightly softened and bright green, 2-3 minutes.

• Stir stock concentrates, half the vinegar (all for 4 servings), and 3/4 cup water (11/2 cups for 4) into pan with turkey mixture. Cook, stirring constantly, until liquid begins to thicken and greens are wilted, 3-5 minutes. Season with salt and pepper. Remove pan from heat.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt to taste. • Divide rice between bowls. Spoon Jumpin’ Jack over top and serve.