We just got off a plane last night and we are tired to the bone here in the Jolly Tomato household. We’d love to make a slow-cooked Hoppin’ John – a traditional New Year’s black-eyed pea dish – but we don’t have the time or energy to do much cooking. So here, without apology, is the tastiest Hoppin’ John shortcut we know:
Quick Hoppin’ John with Kale
2 1/2 cups chicken broth
1 ham bone (optional)
1 large bunch kale, shredded
2 11-ounce boxes Melissa’s ready-to-eat black-eyed peas
In a large saucepan, bring the chicken broth to a boil (along with the ham bone, if you are using one – we had a small one on hand). Add the shredded kale, and stir until the broth comes back to a boil. Cover and simmer for 10 minutes. Add the black-eyed peas, return to a boil, and then simmer for another 30 minutes. Remove the ham bone before serving. Serve hot, with brown rice. Serves 6 to 10.
Thank you to Melissa’s for the wonderful black-eyed peas. Here’s to a great 2013!