Thursday, June 18, 2009

Vaguely Southern Hoppin John

1 lb collard greens, trimmed and sliced
3 smoked turkey necks or ham hocks

2 Tbsp olive oil
1 onion
3 ribs celery
1 poblano pepper
1 jalapeno pepper
1 lb black-eyed peas
6 cups water
1 cup brown rice

Put greens and one neck or hock in a small saucepan with enough water to cover. Bring to a boil, turn heat to low and let simmer on the back of the stove.

Gently heat oil in a saute pan as you chop the onions, celery, and peppers; you can add the vegetables to the pan as they're chopped. Saute until translucent, about 10 minutes. Add peas, water, and the other two necks or hocks, and bring to a strong simmer. Cover and cook over medium heat until peas are tender but still whole, about 30 minutes. Add rice, cover and simmer for about 30 minutes more. Remove necks or hocks.

Drain greens and stir into peas and rice. Simmer for 15 minutes longer.

Per 1/6 recipe, 549 calories