Hoppin’ (John) Into the New Year

Originally posted January 5, 2024

Why We Hoppin’ John

With origins in the Gullah region of the country, eating Hoppin’ John on New Year’s Day is said to bring you financial luck in the New Year. When you eat the leftovers the next day, the dish is called Skipping Jenny, and it not only starts your year with healthy eating but represents frugality by eating leftovers.

This recipe uses canned beans as a time saver, and instead of using ham hock or smoked turkey during cooking, we’re keeping it vegan so everyone can cash in. Health is wealth, but a little extra coin is always appreciated.

Ingredients

• 1 bunch of collards, stem removed, washed and cut
• 1 medium to large sweet potato, large dice
• 1 yellow onion, medium dice
• 1 teaspoon minced garlic
• 1 can (15 oz.) black eyed peas, drained, but not rinsed
• ⅔ cup washed basmati rice
• 2 ⅔ cup vegetable broth
• 2 teaspoons apple cider vinegar
• 2 teaspoons of olive oil
• Sylvia’s Seasoned Salt to taste
• Kosher salt to taste
• Fresh ground pepper to taste

Directions

1. Heat a large (4-5 qt pot) over medium heat
2. Add olive oil
3. Add your chopped onions and cook until softened and beginning to brown
4. Add in your garlic and stir, making sure not to brown or burn the garlic
5. Place your chopped collards in the pot and season with some pepper
6. Stir and add your apple cider vinegar, stir to combine
7. Slide your greens to one side of the pot and add in your diced sweet potato
8. Pour in 1⅓ cup of veggie stock and cook, uncovered until the sweet potato is softened on the outside, but cannot be pierced with a fork
9. Add your can of black eyed peas, white rice, and remaining veggie stock
10. Stir to combine, cover, and cook until the sweet potato is fork-tender and the rice is cooked
11. Serve on its own, or with warm cornbread on the side

Happy New Year!