In my family, we have always had the tradition of eating black eyed peas on New Year’s Day for good luck. This year, I decided to up the game and make a full meal for good luck. I made Hoppin’ John, collard greens, and rice.
I used the Trader Joe’s brown rice medley that I cooked in my rice cooker. It was simple, delicious, and paired well with the rest of the meal.
To serve, I put the rice in a bowl, and ladled the Hoppin’ John and collard greens over top. I intentionally didn’t make the Hoppin’ John and collards too soupy. There was just enough water in them to cook.
Hoppin’ John
1 lb dried black eyed peas
1 Tbsp olive oil
1 onion
2 stalks celery
3 carrots
1 green bell pepper
4 cloves garlic
2 tsp Thyme
Black pepper
Crushed red pepper
2 cups turkey stock
1 Tbsp vegetable soup base
1 smoked ham hock
Water
1/2 can no salt added diced tomatoes
1 Tbsp white vinegar
Soak the black eyed peas over night. Make sure to pick out the icky beans.
Heat the olive oil in a pot over medium heat. Dice the onion, celery, carrots, and bell pepper. Mince the garlic. Add the veggies to the pot and sweat them for a few minutes. Add the black eyed peas, thyme, red pepper, black pepper, turkey stock, vegetable soup base, and ham hock. Add enough water to cover the stuff in the pot.
Cover and bring the pot to a boil. Simmer for at least an hour. Add in the tomatoes and vinegar. Serve over rice.
Collard Greens
1 bunch collard greens
1 Tbsp olive oil
1 Tbsp butter
1 onion
4 cloves garlic
Crushed red pepper
Black pepper
1 Tbsp vegetable soup base
3 c water
1/2 can no salt added diced tomatoes
1 Tbsp white vinegar
Rinse the collards thoroughly and tear into bit sized pieces.
Heat the oil and butter in a pot. Dice the onion and mince the garlic. Add the onion and garlic to the pot. Sweat them for a few minutes. Add in the red pepper, black pepper, collards, soup base and water. Let simmer, stirring occasionally, for 45 minutes. Add in the tomatoes and vinegar.