Hoppin‘ John – Vegetarian
Ingredients
- 2 Tbs canola oil
- 2 medium sweet bell peppers orange, red or yellow, chopped (1/2-inch)
- 4 large cloves garlic finely chopped
- 2 tsp cumin ground
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 small bunch collard greens about 8 ounces, ribs removed and chopped coarsely
- 4 cups black-eyed peas cooked (homemade*, or canned and rinsed)
- 1 15 ounce can diced tomatoes low sodium
- 1 cup water
Instructions
- Heat oil in a large saucepan or pot over medium heat. Add bell peppers and garlic. Cook, stirring occasionally, until starting to brown and smell fragrant, 6 to 8 minutes.
- Stir in cumin, paprika, cayenne and salt. Cook, stirring constantly, for 15 seconds. Stir in collard greens by the handful. Cook until they are wilted a bit, about 2 minutes.
- Add black-eyed peas; tomatoes with their juice; and water. Bring to a boil. Reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the greens are tender, about 15 minutes.
- Serve as a main-dish stew, or over brown rice or over cornbread. Enjoy!