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SideChef
Recipes
Beans & Legumes
New Year's Hoppin’ John and Greens with Corn Bread

16 INGREDIENTS • 11 STEPS • 1HR 5MINS

New Year's Hoppin’ John and Greens with Corn Bread

Recipe

4.2

5 ratings
The most commonly accepted explanation for the name of this classic New Year’s Day meal is that “Hoppin' John” is a corruption of the French phrase pois à pigeon, meaning "pigeon peas." Traditional Hoppin’ John is a simple affair, just field peas and rice seasoned with a ham hock, and simmered greens on the side. To boost the flavor and substance of our vegetarian version, we’ve added the greens right to the pot, along with mushrooms, vegetables and a bouillon cube.
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The most commonly accepted explanation for the name of this classic New Year’s Day meal is that “Hoppin' John” is a corruption of the French phrase pois à pigeon, meaning "pigeon peas." Traditional Hoppin’ John is a simple affair, just field peas and rice seasoned with a ham hock, and simmered greens on the side. To boost the flavor and substance of our vegetarian version, we’ve added the greens right to the pot, along with mushrooms, vegetables and a bouillon cube.
author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

1HR 5MINS

Total Time

$6.87

Cost Per Serving

Ingredients

Servings
2
us / metric
Shiitake Mushroom
1 cup
Shiitake Mushroom
or Any Mushroom Assortment
Garlic
1 clove
Garlic
Scallion
1 bunch
Scallion
4 scallions per 2 servings
Carrot
2
Small Carrots
Collard Greens
4 3/4 cups
Collard Greens
Tomato
1/2 cup
Tomato, diced
Field Peas
3/4 cup
Field Peas
Charleston Gold Rice
3/4 cup
Charleston Gold Rice
Salt
1 tsp
Salt
Vegetable Bouillon Cube
1
Vegetable Bouillon Cube
Cornbread Mix
1/2 cup
Cornbread Mix
Buttermilk
1 cup
Buttermilk
Raw Cane Sugar
1 tsp
Raw Cane Sugar
Cooking Oil
2 Tbsp
Cooking Oil
Water
3 cups
Water
Water
1 Tbsp
Water

Nutrition Per Serving

VIEW ALL
Calories
849
Fat
26.9 g
Protein
23.2 g
Carbs
132.4 g
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New Year's Hoppin’ John and Greens with Corn Bread
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author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

Cooking Instructions

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step 1
Prepare your mise en place: Discard Shiitake Mushroom (1 cup) stems then tear or cut caps into 1/2-inch pieces. Peel and mince Garlic (1 clove). Remove roots, and finely chop Scallion (1 bunch) keeping whites and greens separate.
step 1 Prepare your mise en place: Discard Shiitake Mushroom (1 cup) stems then tear or cut caps into 1/2-inch pieces. Peel and mince Garlic (1 clove). Remove roots, and finely chop Scallion (1 bunch) keeping whites and greens separate.
step 2
Cut Carrots (2) into small 1/4 inch dice. Remove stems from Collard Greens (4 3/4 cups). Chop stems and leaves finely, keeping both separate.
step 2 Cut Carrots (2) into small 1/4 inch dice. Remove stems from Collard Greens (4 3/4 cups). Chop stems and leaves finely, keeping both separate.
step 3
Heat a saucepot over medium heat. Add Cooking Oil (1 Tbsp), then mushrooms. Cook without stirring 3-4 minutes. Stir in garlic and green onion whites.
step 3 Heat a saucepot over medium heat. Add Cooking Oil (1 Tbsp), then mushrooms. Cook without stirring 3-4 minutes. Stir in garlic and green onion whites.
step 4
Cook 2-3 minutes more, or until onions start to become translucent.
step 5
Add carrots and collard stems. Cook 5 minutes more, or until the carrots start to become tender.
step 5 Add carrots and collard stems. Cook 5 minutes more, or until the carrots start to become tender.
step 6
Add collard leaves, Tomato (1/2 cup), Field Peas (3/4 cup), Charleston Gold Rice (3/4 cup), 1/2 teaspoon Salt (1 tsp), Vegetable Bouillon Cube (1) and Water (3 cups).
step 7
Adjust heat to high and bring to a rapid simmer, then reduce heat to low, cover and cook 35 minutes, stirring occasionally, or until peas are tender and most of the liquid has been absorbed. Taste and adjust seasoning as desired.
step 8
To the Buttermilk (1 cup) container, add Cooking Oil (1 Tbsp) and Water (1 Tbsp); close the jar and shake vigorously to combine.
step 9
Place the Cornbread Mix (1/2 cup) in a mixing bowl - with the Raw Cane Sugar (1 tsp), if you like your cornbread Yankee-style - and gently stir in the buttermilk/oil mixture.
step 9 Place the Cornbread Mix (1/2 cup) in a mixing bowl - with the Raw Cane Sugar (1 tsp), if you like your cornbread Yankee-style - and gently stir in the buttermilk/oil mixture.
step 10
Place muffin baking cup included in your PeachDish box in a heavy baking pan. Fill with cornbread batter. Bake 15-20 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
step 10 Place muffin baking cup included in your PeachDish box in a heavy baking pan. Fill with cornbread batter. Bake 15-20 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
step 11
Divide Hoppin’ John between 2 bowls. Top with reserved green onion greens. Divide cornbread into 2 pieces, and serve on the side. Enjoy!
step 11 Divide Hoppin’ John between 2 bowls. Top with reserved green onion greens. Divide cornbread into 2 pieces, and serve on the side. Enjoy!

Tags

Beans & Legumes
American
Budget-Friendly
Comfort Food
Lunch
Shellfish-Free
Dinner
Mushrooms
French
Vegetarian
Rice
Vegetables
Soups & Stews
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