This version of Hopping John, a stew of collard greens and black-eyed peas, was inspired by the foods of the South.
6 slices bacon, cut into 1/2-inch strips
2 tablespoons unsalted butter
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 teaspoons Kosher salt
1/4 teaspoon fresh-ground pepper
2 cloves garlic, minced
4 cups chopped collard greens (about 1/2 pound), rinsed
3 1/4 cups cooked black-eyed peas (8 ounces dried)
1. Cook the vegetables: Cook the bacon in a large saucepan over medium-high heat until browned. Transfer to paper towels to drain and pour off all but 1 tablespoon bacon fat. Add 1 tablespoon butter and melt. Add the onion, celery, and carrots, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until vegetables are just tender - about 10 minutes. Set aside.
2. Place 1 tablespoon butter and the garlic in another large saucepan over medium-high heat. Once the garlic is cooked through, add the collard greens and cook them until they are just tender - about 5 minutes. Stir in the peas, bacon, and vegetables and warm through. Season with remaining salt and pepper and serve immediately.
(based on individual servings)
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 12 mg
Sodium: 635 mg
Carbohydrates: 22 g
Fiber: 4 g
Protein: 9 g
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