Diets

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.

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.

Servings
4

Ingredients

  • 1/4 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 (3/4 cup)
  • 3 ribs celery, chopped (3/4 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 1/2 cups cooked long-grain white rice
  • 1 15.5-oz. can black-eyed peas, drained and rinsed

Preparation

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.