Recipe

New Year Hoppin John with Collard Greens

Name: New Year Hoppin John with Collard Greens
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: United States
Ingredients: 1 cup (185 g) dry long-grain white rice; 1 3/4 cups (420 ml) water, or amount directed on the rice package; 2 tablespoons olive oil; 1 medium onion (150 g), diced; 1 red bell pepper (150 g), diced; 2 celery stalks (100 g), diced; 3 garlic cloves, minced; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 2 cans (15 ounces / 425 g each) black-eyed peas, drained and rinsed; 2 cups (480 ml) low-sodium vegetable broth; 6 ounces (170 g) collard greens, thick stems removed and leaves finely sliced; 1 bay leaf; 1/4 teaspoon fine salt; 1/4 teaspoon black pepper; 1 tablespoon apple cider vinegar; 2 scallions, sliced

Make a Southern-inspired New Year dinner with black-eyed peas, rice and collard greens. This meat-free Hoppin John includes clear steps and nutrition notes.

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Ingredients

1 cup (185 g) dry long-grain white rice
1 3/4 cups (420 ml) water, or amount directed on the rice package
2 tablespoons olive oil
1 medium onion (150 g), diced
1 red bell pepper (150 g), diced
2 celery stalks (100 g), diced
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
2 cans (15 ounces / 425 g each) black-eyed peas, drained and rinsed
2 cups (480 ml) low-sodium vegetable broth
6 ounces (170 g) collard greens, thick stems removed and leaves finely sliced
1 bay leaf
1/4 teaspoon fine salt
1/4 teaspoon black pepper
1 tablespoon apple cider vinegar
2 scallions, sliced

Instructions

Rinse the rice in a sieve and drain. Put it in a saucepan with the measured water, following your rice package if it requires a different ratio. Bring to a boil, cover, reduce to low and cook until tender, usually 15–20 minutes. Rest off the heat, covered, for 5 minutes.
While the rice cooks, heat olive oil in a large deep skillet or pot over medium heat. Add onion, bell pepper and celery; cook for 8–10 minutes until softened, stirring frequently.
Add garlic, smoked paprika and thyme. Stir for 30 seconds, then pour in the broth and scrape any browned vegetable bits from the bottom.
Add the collard greens, bay leaf, salt and pepper. Bring to a gentle simmer, cover and cook for 15–20 minutes until the greens are tender to your liking. Older leaves may take a little longer.
Stir in the canned black-eyed peas and simmer uncovered for 5–7 minutes until hot. If the pot is very soupy, simmer briefly to reduce; keep enough liquid to coat the peas rather than drying them out.
Remove the bay leaf and stir in the cider vinegar. Fluff the cooked rice with a fork. Fold half the rice into the peas, or keep everything separate if you prefer.
Divide the remaining rice among four bowls and spoon the peas and greens over it. Finish with scallions. Taste before adding extra salt or hot sauce.

Black-eyed peas, tender collards and rice make a generous New Year dinner with everyday ingredients. Smoked paprika supplies a little smoky depth in this meat-free version, while cider vinegar brightens the greens at the end.

This original Southern-inspired Hoppin John cooks the rice separately, making it easier to control both the rice texture and the tenderness of the greens. Canned black-eyed peas shorten the process; dried peas are not a direct substitution.

A practical shortcut

Use fully cooked canned peas for this timing. Dried black-eyed peas need a separate cooking process before they can replace the cans. Smoked paprika adds flavor without bacon.

Leftovers

Cool rice and peas promptly in shallow containers and refrigerate. Reheat with a splash of broth until steaming hot throughout and 165°F / 74°C.

Frequently asked questions

Can I use kale?

Yes. Finely sliced kale generally softens sooner than collards; start checking after about 8–10 minutes.

Can I use brown rice?

Cook it separately following its package directions. It takes longer and requires more water than the white rice listed here.

Nutrition notes

Nutrition is an approximate editorial estimate per serving, not a laboratory analysis. Brands, substitutions and portion sizes change the values. These original recipe drafts have not been kitchen-tested; use the stated doneness checks as well as timing.

Estimate includes the full cooked yield from one cup dry rice, both drained cans of peas and all oil divided into four servings.

Allergens: Check vegetable broth for celery, soy or other allergens. Check all product labels.

Food storage and handling

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or colder, use within 3–4 days and reheat cooked leftovers to 165°F / 74°C. Follow any shorter storage guidance given in the recipe.

Illustrative recipe image; presentation may vary. This is not a photograph of a kitchen test.

Per serving