Hoppin’ John

Hoppin John

Happy New Year!


Hoppin’ John is a southern dish that’s supposed to bring good fortune to the new year. It’s traditionally made with black eyed peas, greens such as collards or kale and some sort of pork or bacon. The black eyed peas are symbolic of coins, and since the greens are the color of money they’re supposed to add extra wealth. (I’m not sure what the pork is supposed to represent, but omitting it from the dish seems to be more fortunate for pigs to me.) Serve your Hoppin’ John with cornbread, which is the color of gold, for added good fortune. 


Hoppin John 2


  • ¼ cup apple cider vinegar
  • ½ cup vegetable broth
  • 2 tablespoons agave nectar
  • 2 teaspoons olive oil, divided
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon sea salt
  • 1 large bunch collard greens, chopped
  • 1 medium onion, diced
  • 3 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups diced tomatoes, fresh or canned with juices
  • 1 ½ cup cooked black-eyed peas, cooked dry beans or canned
  • 1 ½ cups cooked brown rice
  • Salt and pepper to taste
  • Hot sauce, optional



  1. In a small bowl, mix together the vinegar, agave nectar, 1 tsp. olive oil cayenne pepper, spices, salt and broth.
  2. Heat remaining 1 teaspoon oil in large skillet over medium heat. Add the onion, celery, garlic and cook for about 8 minutes, or until translucent.
  3. Add the collard greens, vinegar-agave nectar mixture, cover, and cook 10 minutes, or until greens are tender.
  4. Stir in the beans and tomatoes and cooked until heated throughout. Season with salt and pepper.
  5. Serve over brown rice and top with hot sauce, if using.


Hoppin John 3

Here’s to a prosperous 2013!


I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.


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5 Responses to “Hoppin’ John”

  1. Maryann says:

    I found you through the GF friday blog hop. This looks amazing. I am going to have to try it because we are trying to add more veggies to our lives and this seems like an easy way to do it. yum

  2. Heidi says:

    This looks fantastic! Do you think it would be okay to substitute swiss chard for the collard greens? I don’t usually have them on hand, but swiss chard grows in my garden all year. If you haven’t already, I’d love for you to visit my weeklyGluten-Free Monday party at OneCreativeMommy.com and link up any GF idea you would like to share. I hope to see you there.

  3. OH, this looks yummy to me! I look forward to trying it!!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!

    See you there!

    Cindy from vegetarianmamma.com

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Dr. Fuhrman