NEW CASTLE —
Make this dish on New Year’s Eve or even the day before. Flavor improves over time and Hoppin’ John is great reheated. Serve with hot sauce for a happy, lucky and abundant new year.
1 cup canned black eyed peas, drained and rinsed
3 cups of water
6 cloves garlic
1 dried hot pepper
1 bay leaf
2 cups vegetable broth
1 cup brown rice
1 tablespoon olive oil
1 large onion, chopped
1 jalapeno, chopped
3 ribs celery, chopped
1 big bunch collard greens (or sub kale or mustard greens), sliced into thin ribbons
Juice of 1 lemon
Sea salt and fresh ground pepper to taste
In a large pot over medium heat, combine black eyed peas, two cloves garlic, brown rice and vegetable broth. Cover and simmer over low heat for 20 minutes. Turn off the heat, but leave the pot on the burner.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, jalapeno, celery and the remaining 4 garlic cloves, chopped. Saute for about 5 minutes, stirring, until the vegetables are softened.
Reduce heat to medium. Add greens by the handful, and cook until wilted, stirring occasionally, about 10 minutes.
Fluff rice and beans, remove whole garlic, dried pepper and bay leaft. Fold in greens mixture. Squeeze in lemon juice and season with salt and pepper.