"Have a Healthy, Happy New Year" Hoppin' John
"Being from the Northeast, I don't pretend to know a lot about the southern tradition of eating black eyed peas and greens on New Year's Day, but I have always been intrigued by the idea. Over the years, I have tried to make a point of including both ingredients in my New Year's Day meal. After all, I do love traditions (even if they are not originally my own). This year was a quiet start to the year, and I was feeling a bit under the weather. I had the black eyed peas and collard greens on hand, so decided to cook up something quick, healthy and traditional. I really enjoyed it, and I hope you do too!"
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 cups cooked brown rice
- 4 slices thick bacon
- 1 cup chopped onion
- 16 ounces pkg. frozen chopped collard greens, thawed
- 15 1⁄2 ounces black-eyed peas, rinsed and drained
- 10 1⁄2 ounces Rotel tomatoes & chilies
- 1⁄2 cup white wine
- 1⁄2 cup water
- hot sauce, to taste
directions
- In a large nonstick skillet, cook bacon until crisp. Remove from pan and let drain on paper towels.
- In same skillet, cook onion in bacon fat over medium heat, until softened, about 10 minutes. Add the collard greens, wine and water; bring to a boil. Lower the heat, cover and cook for about 8 minutes until greens are tender.
- Stir in cooked rice, black-eyed peas, Rotel tomatoes, and cook for another 1-2 minutes, until heated through. Dice reserved bacon and add to skillet, along with hot sauce to your liking. Heat for another minute or so, then remove from heat and serve.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
