Ingredients
Equipment
Method
- ### **For the Hoppin' John:**
- Prepare Peas: If using dried black-eyed peas not pre-soaked, rinse them thoroughly and place them in a large pot. Cover with water by several inches and bring to a rolling boil for 2-3 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse. If soaked overnight, simply drain and rinse.1 cup dried black-eyed peas
- Sauté Aromatics: In a large Dutch oven or pot, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 large yellow onion, 1 green bell pepper, 2 stalks celery, 2 cloves garlic
- Add Meats and Peas: Stir in the diced ham hock or bacon and cook until lightly browned. Add the rinsed black-eyed peas, chicken or vegetable broth, diced tomatoes, dried thyme, and smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until peas are tender.1/2 pound smoked ham hock or bacon, 1 cup dried black-eyed peas, 4 cups chicken or vegetable broth, 1 (14.5 ounce) can diced tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika
- Cook Rice: Stir in the rinsed long-grain white rice. Increase heat to medium-low, cover, and cook for another 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If the mixture becomes too dry before the rice is cooked, add a little more broth or water.1 cup long-grain white rice
- Season and Serve: Season with salt and freshly ground black pepper to taste. Let sit for 5-10 minutes off the heat, then fluff with a fork. Serve hot, optionally with a dash of hot sauce and a sprinkle of fresh parsley.Salt and freshly ground black pepper, Hot sauce, Fresh parsley
- ### **For the Collard Greens:**
- Prepare Greens: Ensure collard greens are thoroughly washed to remove any grit. Remove the tough stems and chop the greens into 1-2 inch pieces.2 pounds fresh collard greens
- Cook Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ham hock or diced bacon and cook until browned and crispy (if using bacon). Remove the bacon if desired, leaving the rendered fat in the pot.1 tablespoon olive oil, 1/2 pound smoked ham hock or 6 slices bacon
- Sauté Aromatics: Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.1 large yellow onion, 3 cloves garlic, 1/2 teaspoon red pepper flakes
- Simmer Greens: Add the chopped collard greens to the pot. They will seem like a lot, but they will cook down considerably. Stir well to coat the greens with the rendered fat and aromatics.2 pounds fresh collard greens
- Braise: Pour in the chicken broth or water and apple cider vinegar. Stir in the cane sugar. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the greens are very tender. Stir occasionally to prevent sticking.4 cups chicken broth or water, 1/4 cup apple cider vinegar, 1 tablespoon cane sugar
- Season: Season generously with salt and freshly ground black pepper to taste. The "pot liquor" (the cooking liquid) is highly flavorful and traditionally enjoyed with the greens.Salt and freshly ground black pepper
- ### **For the Cornbread:**
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet (or an 8x8 inch baking dish) in the oven to heat up for about 10 minutes.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. If using, whisk in the granulated sugar.1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup granulated sugar
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and lightly beaten eggs.1 3/4 cups buttermilk, 2 large eggs
- Combine Wet and Dry: Carefully remove the hot skillet from the oven. Add the melted butter to the skillet, swirling to coat the bottom and sides evenly. Pour any excess melted butter into the wet ingredient mixture. Whisk the melted butter into the buttermilk mixture.1/2 cup unsalted butter
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Bake: Pour the batter into the hot, buttered cast-iron skillet.
- Bake: Bake for 20-25 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool in the skillet for a few minutes before slicing and serving warm with the Hoppin' John and collard greens.
Notes
This Southern New Year's Menu brings comforting, symbolic dishes for good fortune – perfect for gathering and celebrating the new year with loved ones.
