By Nicholas Walker
Culinary Director / Executive Chef

Hoppin’ John brings in luck (black eyed peas) and money (collards) for the New Year.


  • 3 tablespoons cooking oil
  • 1 onion, chopped
  • 1/4 cup chopped garlic
  • 4 scallions, white bulbs sliced and green tops cut into 1/2-inch pieces
  • 1/2 pound collard greens, tough stems removed, leaves washed well and shredded
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/8 teaspoon cayenne
  • 1/2 pound kielbasa, bacon or other smoked sausage, halved lengthwise then cut crosswise into 1-inch slices (Smoked surkey can be substituted).
  • 1 10-ounce package frozen black-eyed peas
  • 1 1/2 cups long-grain rice
  • 3 cups canned, low-sodium chicken broth or homemade stock


Step 1    

In a large saucepan or dutch oven, heat the oil over moderately low heat. Add the onion and the scallion bulbs and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the collard greens, salt, black pepper, and cayenne and cook, stirring until the greens wilt, about 1 minute.

Step 2    
Increase the heat to moderately high. Add the sausage, black-eyed peas, and rice and cook, stirring, for 30 seconds. Stir in the broth and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes. Remove from the heat and stir in the scallion tops.

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