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Quick Hoppin’ John with Kale

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!


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4 Responses to Quick Hoppin’ John with Kale

  1. Sara January 1, 2013 at 3:24 pm #

    Looks delicious, and anything quick and simple is my kind of cooking. Happy New Year to you and the family, Jeanne.

    • Jeanne January 1, 2013 at 3:34 pm #

      Thanks, Sara!

  2. Cut `n Clean Greens January 2, 2013 at 6:45 am #

    It doesn’t get easier! This is great, and who says we can’t have Hoppin’ John several days in a row. We all need all the good luck we can get!

    We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography.

    Happy New Year!

    –Your friendly Southern California farmers at Cut `n Clean Greens

    • Jeanne January 2, 2013 at 7:27 am #

      Thanks, Cut ‘n Clean! Love that kale!

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