Hoppin John with Collards
Total time
Recipe type: Entree
Serves: 10 servings
- 1 lb dried black-eyed peas
- 2 Tbsp oil
- 1 onion, chopped
- ½ of a green bell pepper, chopped
- ½ of a red bell pepper, chopped
- 1 stalk of celery, chopped
- 1 ham hock
- 2 large cloves of garlic, minced
- 1 tsp salt
- generous grind of black pepper
- ¼ tsp cayenne pepper
- 1 bay leaf
- 1 quart chicken stock
- 2 cups water
- ½ cup apple cider vinegar
- 1 bunch collards
- Heat 2 Tbsp oil in a large pot over medium high heat.
- Add onion, peppers, celery and ham hock.
- Saute until starting to brown, about 10 minutes.
- Add garlic and stir until aroma comes, 30 sec to a minute.
- Add chicken stock, water, vinegar, salt, black pepper, cayenne pepper, bay leaf, and black-eyed peas, and heat to boiling.
- Reduce heat, cover and simmer 15 minutes.
- Strip collard leaves away from stems and discard stems.
- Slice into roughly 1 inch square pieces.
- After 15 minutes simmering add collards to pot.
- Cover and let the collards sit on top of the pea mixture about 15 mins until they wilt and then stir in.
- Simmer about another 30 minutes until black-eyed peas are tender, not mushy, and collards have lost their bright green color.
- Remove bay leaf and discard.
- Remove ham hock. When cool enough to handle, strip any meat from hock, chop and add back to Hoppin John.
- Season with salt and pepper to taste and serve over rice.
Recipe by Savory Nature at http://savorynature.com/2014/12/30/hoppin-john-with-collards/
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