"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: 30 mins
• 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

1. In a large nonstick skillet, cook bacon until crisp. Remove from pan and let drain on paper towels.
2. 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.
3. 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.