Hoppin' JohnFeatured

This is a tradition in my Southern family for good luck on New Year's Day. My mom always said "Peas for pennies, greens for dollars, and cornbread for gold." This combination of black eyes peas and collard greens is a push in the right direction!

Hoppin' John


For 5 Servings


  • 1 1/2 cups cooked and drained black-eyes peas (can use canned if you wish)
  • 2 1/4 cups cooked white rice, cooled
  • 1 large leaf of collard greens (Remove tough stalk from center of collard leaf; roll up, starting on one long side. Cut into 1/4-inch-thick slices)
  • 1/3 cup red onion, chopped
  • 1/4 cup celery, chopped
  • 1/2 large bell pepper, seeded and chopped (my pepper was orange)
  • 1 Jalapeno pepper, seeded and chopped (my pepper was not very hot so I left the seeds. If your pepper is hot consider using only half and don't forget to remove the seeds)
  • 2 tablespoons fresh basil, minced
  • 1 clove garlic, minced
  • Juice of 1 large lemon
  • 3 tablespoons extra virgin olive oil
  • Salt and fresh ground pepper to taste

Hoppin' John Directions

  1. Mix the peas, rice, collards, onion, celery, bell pepper, jalapeno, basil and garlic together in a large bowl. In a separate bowl, whisk together the lemon juice, olive oil, and salt and pepper to taste. Pour dressing into salad and stir. Cover and refridgerate for 24 hours. 
  2. Enjoy!