nutritional information

Per SERVING:

  • 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
Vegan

Hoppin’ John with Collard Greens

Hoppin' John with Collard Greens

Serves 4

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

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.

November 2007

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comments

I am getting this recipe.

Paul - 2013-02-13 21:37:41

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

triathletetrain - 2012-01-04 12:29:39

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... ;)

Victoria - 2012-01-01 16:49:26

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?

Karen - 2011-12-30 13:55:15

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

Jennifer - 2012-01-01 18:01:06