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.
- 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.