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Hoppin' John with Collard Greens

Southern cooks put cruets of vinegar and bottles of vinegar-based hot sauce (like Tabasco and Texas Pete) on the table for guests to doctor up this classic New Year's dish with tangy flavor.

Ingredients: 

Ingredients: 

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¼ cup apple cider vinegar, divided
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2 Tbs. agave nectar
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3 tsp. olive oil, divided
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1 tsp. chili powder, divided
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1 tsp. salt, divided
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1 large bunch collard greens, chopped
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4 slices meatless low-fat bacon strips, chopped
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1 small onion, chopped (¾ cup)
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3 ribs celery, chopped (¾ cup)
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2 cloves garlic, minced (2 tsp.)
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1 ½ cups cooked long-grain white rice
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1 15.5-oz. can black-eyed peas, drained and rinsed

Instructions: 

1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside.

2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.

3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon, onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.

4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.

Nutrition Information: 

Calories: 
291
Protein: 
12 g
Total Fat: 
6 g
Saturated Fat: 
0.5 g
Carbohydrates: 
51 g
Cholesterol: 
0 mg
Sodium: 
723 mg
Fiber: 
8 g
Sugar: 
12 g
Yield: 
Serves 4

Comments on this Recipe

Delicious! I recommend decreasing the celery, and increasing the collard greens, though.

This looks sure to generate some cooked-to-death greens. If the greens are at all young and fresh they don't need so much cooking - the 10 minutes of the 3rd step would be about right. The pre-boil is only maybe necessary if your greens are from last summer's hottest days and were big tough old leaves even then --- but you wouldn't have them around now anyway, would you?

Very good! I used smoked turkey sausage for the meat-free bacon, 10 ounces of collard greens, and 10 ounces of already cooked black-eyed peas; I also stirred the rice and peas into the collard mixture and served all together. But it only made 2 servings for us... ;)

Didn't have any phoney bacon, so used some smoked chipotle seasoning instead. Try it, it was great!

I am getting this recipe.

This recipe was amazing! I took the advice of one of the previous comments and used chipotle seasoning instead of the meatless bacon and was in heaven! I will definitely use this recipe again.