hoppin john with collards

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Hoppin' John with Collards

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium onion -- chopped

16 ounces canned black-eyed peas -- rinsed and drained

3 cups cooked long-grain white rice

1 1/2 cups cooked collard greens -- chopped

1/2 teaspoon salt

1/8 teaspoon pepper

 

Heat the oil in a large skillet over medium-high heat. Add the onion, cover, and

cook 5 to 7 minutes, until onion is soft. Add the back-eyed peas, rice, and

collards. Cook 5 minutes, or until heated through. Season with salt and pepper.

Serve immediately.

Serves 4

 

Source:

" Rice and Spice "

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Per Serving (excluding unknown items): 345 Calories; 5g Fat (11.9% calories from

fat); 14g Protein; 63g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 279mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : This recipe is based on a traditional Southern dish said to bring good

luck in the New Year. Typically, the collards are served on the side, but I

prefer to add them right into the Hoppin' John for a nutritious one-dish meal.

If collards are unavailable, kale or another dark leafy green may be

substituted.

 

Nutr. Assoc. : 0 0 2799 0 0 0 0

 

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