Hoppin' John

This is SO good!  Not only is it a New Year’s tradition but it is yummy and good for you.  

2 cans of black eyed peas drained and rinsed (or 1/2 bag of dried black eyed peas cooked up)

1 cup of brown rice, cooked

Kale or collards, trimmed and cut (we used Kale in the photo above) about 2 bunches

onion

sage, nutmeg, vinegar, red pepper flakes

In a big skillet drizzle oil on bottom of pan and get it hot.  Add in 1 diced onion - cook onion until translucent.  At that time, stir in 1 teaspoon of sage and 1 teaspoon of nutmeg.  Then add the greens and stir them while cooking so they cook down and get coated in oil/seasoning.  Add a few tablespoons of water if you need - but not more than that.  Color of greens will brighten and they will start to wilt a bit.  Then turn off heat.  Let pan sit, covered, with heat off for about 20 minutes.  Then add in rice and beans and stir all together until well distributed.   Finally, stir in about 1 tablespoon vinegar.  You may also add a toss of red pepper flakes, salt and pepper if you like.  

The key is to not overcook the greens or they will get stringy and bitter.  And don’t boil them... don’t add too much liquid (no more than a couple tablespoons).