Hoppin’ John, a southern U.S. dish featuring black-eyed peas, is traditionally eaten on January 1st to bring good luck in the New Year. In this version I use fennel and collard greens, and top it with a creamy avocado dressing.
1 medium onion or shallot, chopped
1 bell pepper, seeded and diced
2 ribs celery or 1 fennel bulb, diced
1 to 2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon cumin
2 cans black-eyed peas (1½ cups), rinsed
2 green onions, chopped
½ cup parsley, chopped
6 leaves collard greens, chopped
cooked brown rice for 4
1. Using water as needed, sauté the onion, bell pepper, celery or fennel on medium-high for a few minutes until soft. Add the garlic, thyme, basil and cumin and sauté another minute.
2. Mix in the black-eyed peas, green onions, parsley and collard greens, and cook until the collards are softened. Serve as is topped with the Avocado-Cucumber dressing (below) over brown rice.
2/3 cup water
2 teaspoons lemon juice or apple cider vinegar
1 avocado, diced
½ teaspoon garlic powder
½ cucumber (with seeds), diced
½ cup raw spinach, chopped
1 green onion, chopped
Combine all ingredients in a blender until smooth. Add water as needed.
Preparation: 20 minutes
Cooking time: 10 minutes
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