Hoppin' John
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Servings 8
Calories 188 kcal
- 2 cup chicken stock
- 1/2 cup smoked turkey meat use a smoked wing or neck
- 1 1/2 cup Carolina Gold rice
- 2 cups collard greens fresh, chiffonaded
- 1 15 oz black-eyed peas canned, drained, and rinsed
- 1/4 cup chopped onion
- 1 tsp salt kosher
- 2 cloves of garlic
- 1 tbsp olive oil
Place the smoked turkey neck or wing in a pressure cooker with 2 cups of chicken stock. Pressure cook for 20 minutes.
Remove the turkey neck or wing from the pot and shred the meat; you will need roughly 1/2-3/4 cup.
In a large, high-sided pot, add 1 TBSP of olive oil. Heat the pot over medium heat before adding 1/4 cup of chopped yellow onion and 2 TBSP of garlic cloves. Sweat the onion and garlic before adding the chiffonaded greens. Allow them to wilt in the pot before adding the rice.
Combine the rice and greens in the pot and add 1 can of drained and rinsed black-eyed peas. Add your shredded turkey meat to the pot, and cover all ingredients with the reserved chicken broth, just enough to cover the rice. Season with 1 tsp of salt. Cover and cook over medium-low heat until the rice is tender and fluffy.
Calories: 188kcalCarbohydrates: 31gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 415mgPotassium: 152mgFiber: 1gSugar: 1gVitamin A: 460IUVitamin C: 4mgCalcium: 39mgIron: 1mg
Keyword black eyed peas, brown rice, collard greens, collards, grains, legumes, non-starchy vegetable