Vegetarian Hoppin' John

Inspired by https://www.thechoppingblock.com/blog/vegetarian-hoppin-john, modified to use canned beans instead of dried beans

Cooking oil for sauteing
2-3 stalks celery
1-2 onions (depending on size)
a handful of mushrooms
"3 cloves garlic" (whatever that means, depending on size)
one can black-eyed peas
1 teaspoon dried thyme
2 teaspoons Valerie's Cajun spice (seems to be a little spicier than average; recipe calls for 1 tablespoon commercial Cajun spice)
2 teaspoons smoked paprika (often I don't have it and use regular paprika)
"1/4 head of cabbage" or maybe a little less
some darker greens, spinach is best, maybe a 10 ounce package

Saute celery, onion, mushrooms, garlic, and any other vegetables that you happen to have thrown in, in an order which makes them soft at the right time. Dump in the powdered spices and cook that for a little bit. Add the black-eyed peas and heat through. You may want some additional liquid, so I reserved some of the canning juice, and added it at the end.

Meanwhile, bring a pot of water to a boil, and add the cabbage and greens. It says blanch, but I cook it a little longer than just blanching. I may put in the greens a little later to let the cabbage get a little soft before the greens over-wilt. Drain.

Serve black-eyed pea mixture with cabbage mixture over rice. It turns out to be nice to not just cook the cabbage and greens in with the black-eyed pea mixture and instead to have it separately, even though when I have a bite, it contains all of them.