Chop onion into small pieces. Chop kale into 3-4 inch pieces. Drain and rinse black-eyed peas. Cut pork into 1/2 inch pieces and remove fat.

1. Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.

2. Add 1/2 the onions, 1/2 the tomato paste and 1/2 of the rice to the pan and cook until the onion softens, about 4 minutes. In a separate pan, do the same with the other half of each using olive oil plus a pinch or so of salt and pepper. Add kale and garlic to each pan and cook until the kale begins to wilt, 1 to 2 minutes. Stir in chicken broth in pan with pork fat and vegetable broth in vegetarian pan, vinegar, paprika and the remaining 1/4 teaspoon salt separated evenly into each pan. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork into meat (non-vegetarian) pan and black-eyed peas split between both pans and heat for 1 minute.