How quick is this Hoppin’ John recipe? Let’s put it this way: We just got off a cross-country flight last night, we’re tired to the bone, and yet making this dish is still the most low-key thing we’re going to do today.
Of course, a traditional slow-cooked Hoppin’ John – a New Year’s black-eyed pea dish – is always delicious. But if you don’t have the time or energy to do much cooking, we’ve got a great easy version for you. Here, without apology, is the tastiest shortcut we know:
Quick Hoppin’ John with Kale
Quick Hoppin' John with Kale
A shortcut version of the traditional classic black-eyed pea dish.
- 2 1/2 cups chicken stock
- 1 ham bone (optional)
- 1 large bunch kale, shredded
- 2 11-ounce boxes ready-to-eat black-eyed peas (We used Melissa's)
In a large stockpot, bring the chicken stock 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 stock comes back to a boil. Cover and simmer for 10 minutes.
Add the black-eyed peas, return the mixture to a boil, and then simmer for another 30 minutes. Remove the ham bone before serving. Serve hot, with brown rice.
What’s the secret to this shortcut? Our friends at Melissa’s offer a nice pack of steamed black-eyed peas that are ready to cook. You should be able to find them in the produce section of a well-stocked grocery store. If you don’t see this version, you may also try canned black-eyed peas.
We like to serve this over brown rice for a complete meal. But it can totally stand on its own. Or, if you have time to prepare other courses as well, it can make a great side dish to accompany barbecue or other meats.
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P.S. If you’re looking for another quick and easy dish to cook for the new year, try this Kick-in-the-Pants Gai Lan Quinoa Bowl.
Blogger disclosure: Melissa’s gave us steamed black eyed peas to sample. We did not receive compensation for this post. All opinions expressed are our own.