Hoppin’ John with collard greens and cornbread is a Southern U.S. New Year’s Day tradition meant to bring luck and prosperity. Black-eyed peas symbolize coins, greens represent money, and cornbread stands for gold. This version uses smoked turkey for a lighter, deeply savory flavor, and it all comes together in one pot plus a skillet.
Ingredients
- 1 lb (450 g) dried black-eyed peas, rinsed and picked over
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, diced (about 1½ cups / 225 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 3 celery stalks, diced (about 1 cup / 150 g)
- 4 garlic cloves, minced
- 1 smoked turkey wing (about 12 oz / 340 g) or 6 oz (170 g) smoked turkey sausage, sliced
- 6 cups (1.4 L) low-sodium chicken broth
- 1 bay leaf
- 1 tsp (2 g) dried thyme
- ½ tsp (1 g) smoked paprika
- ½ tsp (1 g) black pepper
- 1 tsp (6 g) salt, plus more to taste
- 2 bunches collard greens (about 2 lb / 900 g), stems removed and leaves chopped
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (4 g) sugar
- Hot sauce, for serving
Instructions
- Soak the black-eyed peas overnight in cold water (or quick-soak: cover with boiling water, let sit 1 hour). Drain and set aside.
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, bell pepper, and celery; cook, stirring, until softened, about 8 minutes. Add the garlic and cook 1 minute more.
- Add the smoked turkey wing (or sausage) and the drained peas. Pour in the chicken broth, add the bay leaf, thyme, smoked paprika, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
- Meanwhile, prepare the greens: in a large skillet or separate pot, heat a splash of water over medium heat. Add the chopped collard greens in batches, tossing until wilted. Stir in the vinegar and sugar. Cook, uncovered, until the greens are tender but still bright, about 15 minutes. Season with salt to taste.
- After the peas have simmered 1 hour, check the turkey wing. If using, remove it to a plate, let cool slightly, then shred the meat, discarding skin and bones. Return the meat to the pot.
- Add the salt and continue simmering, uncovered, until the peas are creamy and the liquid has thickened slightly, about 30 more minutes. Taste and adjust seasoning.
- To serve, spoon the Hoppin’ John into bowls, top with a generous portion of collard greens, and pass hot sauce at the table.
Tips
- Don’t skip soaking the peas – it cuts the cooking time by about 30 minutes and helps them cook evenly. If you’re in a hurry, the quick-soak method works well.
- Smoked turkey wing adds authentic flavor without pork. If you use smoked sausage instead, reduce the broth to 5 cups (1.2 L) because sausage is saltier.
- Collard greens can be swapped for kale or Swiss chard. Kale needs less cooking (about 5 minutes), while chard cooks in about 3 minutes.
- Leftover Hoppin’ John thickens as it sits; add a splash of broth or water when reheating to restore the saucy consistency.
Serving Suggestions
Serve this with a wedge of buttermilk cornbread or corn muffins to soak up the potlikker (the seasoned broth). A side of pickled onions or a simple slaw adds brightness. For a complete Southern spread, add baked mac and cheese or sweet potato casserole.
Variations
- Vegetarian: Omit the turkey and use vegetable broth. Add a smoked paprika and liquid smoke (a few drops) to mimic the smoky flavor.
- Spicy: Add a chopped jalapeño with the onion, or stir in 1 tsp (2 g) cayenne with the spices.
- Rice-based: Some families cook the peas with rice in the same pot. Add 1 cup (200 g) long-grain rice with the broth and reduce the liquid to 4 cups (950 ml), then simmer until the rice is tender.
- Greens: Use mustard greens or turnip greens instead of collards; they cook faster and have a peppery bite.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The flavors meld and improve overnight. To freeze, place in a freezer-safe container for up to 3 months; thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, adding a little broth or water to loosen. The greens can be stored separately and reheated in a skillet. Always reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried? Yes. Use three 15-oz (425 g) cans, drained and rinsed. Skip the soaking and reduce the simmering time to 20 minutes after adding the peas. You may need less salt because canned peas are salty.
What if I don’t have a smoked turkey wing? Use a ham hock or smoked turkey neck. If you can’t find any smoked meat, add 1 tsp (2 g) liquid smoke and a teaspoon of smoked paprika to the broth for a similar effect.
Why are my collard greens bitter? Collards can be bitter if they’re old. Choose young, small leaves, and be sure to remove the tough stems. The vinegar and sugar in the recipe help balance bitterness.
Can I make this in a slow cooker? Yes. Sauté the vegetables first, then transfer everything except the greens to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Add the greens in the last 30 minutes.
Is this safe for guests with pork restrictions? Yes, as written it uses smoked turkey, which is pork-free. Just double-check that your broth and hot sauce are pork-free as well.
Why do we eat this on New Year’s Day? The tradition dates back to the American South, where black-eyed peas were considered lucky. Eating them on January 1st is said to bring prosperity for the coming year. The exact origin is debated, but it’s a beloved custom.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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