Vegan Hoppin John With Collard Greens For A Prosperous New Year Recipes

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SMOKY VEGAN HOPPIN' JOHN WITH CHARD



Smoky Vegan Hoppin' John with Chard image

This vegan hoppin' John is made with smoky simmered black-eyed peas, spices and chard. Perfect for New Year's, or pretty much any day of the year!

Provided by Alissa

Categories     Entree

Time 55m

Number Of Ingredients 18

1 tablespoon olive oil
3 garlic cloves, (minced)
2 celery stalks, (diced)
1 medium onion, (diced)
1 green bell pepper, (diced)
4 cups vegetable broth
1 pound dried black eyed peas, (soaked in water 8 hours or overnight)
1/2 teaspoon liquid smoke
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, (or to taste)
1/2 teaspoon black pepper
1 bunch (about 3/4 lb.) Swiss chard leaves, (sliced into strips)
salt, (to taste)
Cayenne pepper hot sauce, (to taste)
4 scallions (chopped)
cooked rice or quinoa (for serving)

Steps:

  • Place the olive oil in large pot and set over medium heat. Add the garlic, celery, onion and bell pepper. Sauté until softened, about 5 minutes.
  • Add the broth, black eyed peas, liquid smoke, bay leaves, thyme, smoked paprika, cayenne and black pepper. Stir a few times and bring to a simmer. Allow to simmer, uncovered, until the peas are tender and the liquid is absorbed, about 50 minutes. Add a bit of water to the pot if it gets too dry.
  • Add the chard and stir a few times. Allow to simmer about 3 more minutes, until the chard leaves are wilted. Remove from heat and season with salt, pepper, and cayenne pepper hot sauce to taste. Remove and discard the bay leaves.
  • Serve over rice or quinoa. Top with scallions and additional hot sauce.

Nutrition Facts : Calories 257 kcal, Carbohydrate 53.6 g, Protein 22.9 g, Fat 3.5 g, SaturatedFat 0.6 g, Sodium 599 mg, Fiber 22.2 g, Sugar 4.9 g, ServingSize 1 serving

VEGAN HOPPIN JOHN WITH COLLARD GREENS FOR A PROSPEROUS NEW YEAR



Vegan Hoppin John with Collard Greens for a Prosperous New Year image

Our version of a Southern tradition for your New Years celebrations

Provided by Vegetarian Times Editors

Categories     Entrees

Yield 4

Number Of Ingredients 12

1/4 cup apple cider vinegar, divided
2 Tbs. agave nectar
3 tsp. olive oil, divided
1 tsp. chili powder, divided
1 tsp. salt, divided
1 large bunch collard greens, chopped
4 slices meatless bacon strips, chopped
1 small onion, chopped (3/4 cup)
3 ribs celery, chopped (3/4 cup)
2 cloves garlic, minced (2 tsp.)
1 1/2 cups cooked long-grain white rice
1 15.5-oz. can black-eyed peas, drained and rinsed

Steps:

  • 1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside. 2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid. 3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon, onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter. 4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.

Nutrition Facts : Calories 291 calories

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