Recipe: Hoppin' John and Collard Greens

[abracanabra]

Note: Serves 8 (over rice). This is mildly spicy--feel free to adjust up with more dried red pepper as wanted.

Collard Greens

6 c. water
1/2 lb. ham, chopped
2 bundles collard greens (about 3-4 lbs), rinsed and chopped
1 dried red pepper, minced (or 1 tsp. red pepper flakes)
1/4 c. vegetable oil
salt and pepper to taste

Place water and ham in a large pot (stock pot size) with a tight fitting lid. Bring to a boil. Lower heat very low and simmer covered for 30 minutes. Add collards and pepper flakes. Simmer covered for 2 hrs, stirring occasionally. Add vegetable oil and simmer covered for another 30 minutes.


Hoppin' John

1 Tbsp olive oil
3 strips bacon, choppped
1/2-1 lb ham, chopped
1 onion, minced
1 dried red pepper, minced (or 1 tsp. red pepper flakes)
1/2 celeriac root, minced (OR 1/2 c. chopped celery)
1 green pepper, chopped
1 jalapeño, chopped
6 cloves garlic, minced
1 lb. black-eyed peas, soaked overnight and rinsed
4 c. chicken stock
2 bay leaves
1 tsp. dry thyme
Salt and black pepper to taste
White rice to serve over

Heat oil in large soup pot, add ham and sear on all sides, about 4 minutes.
Add bacon, onion, and dried red pepper. Cook until onion starts to brown.
Add celeriac, green pepper, jalapeno, and garlic, cook a couple more minutes.
Add black-eyed peas, stock, bay leaves, thyme, and black pepper. Bring to a boil, reduce heat, and simmer for 40 minutes, stirring occasionally. Add more water as needed.
Taste, and add salt or pepper as needed.
Serve over rice.

Traditional for New Years' Day, but good year-round!