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Ingredients
For the Hoppin’ John:
1 lb dried black-eyed peas
6 cups water or chicken broth
1 smoked ham hock or smoked turkey leg
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1 bay leaf
Salt to taste
2 cups cooked white rice
For the collard greens:
2 large bunches collard greens, washed and sliced
2 tablespoons oil or bacon grease
1 small onion, diced
2 cloves garlic, minced
4–5 cups chicken broth or water
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
Pinch of sugar (optional)
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Instructions
Make the Hoppin’ John:
Rinse and sort the black-eyed peas.
Place peas, water or broth, smoked meat, onion, garlic, black pepper, red pepper flakes, and bay leaf in a large pot.
Bring to a boil, then reduce heat and simmer uncovered 60–75 minutes until peas are tender and creamy.
Season with salt during the last 15 minutes.
Remove bay leaf, shred meat from the hock or turkey, and return it to the pot.
Make the collard greens:
Heat oil or bacon grease in a large pot over medium heat.
Add onion and cook until soft. Stir in garlic and cook 30 seconds.
Add collard greens, broth or water, salt, pepper, vinegar, and sugar if using.
Bring to a boil, then reduce heat and simmer covered 45 minutes to 1 hour until greens are very tender.
Serve:
Spoon hot rice into bowls.
Top with Hoppin’ John and a generous helping of collard greens.
Serve with cornbread to soak up every drop.
Simple, soulful, and deeply Southern — food made to nourish more than just the body.
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