Hoppin’ John with Collard Greens and Pepper Vinegar

Why You’ll Love This Recipe

• Classic Lowcountry comfort: smoky ham, creamy black-eyed peas, and fluffy rice with a bright pop of scallions.
• Balanced plate: hearty Hoppin’ John with tender, tangy collard greens and pepper vinegar.
• Budget-friendly pantry staples that feed a crowd and reheat beautifully.
• Flexible method: overnight soak or quick-soak peas; easy substitutions included.

Grocery List

• Produce: 2 large yellow onions, 4 scallions, 2 lb collard greens, 3 garlic cloves
• Dairy: None required (optional 1 tbsp unsalted butter to finish the rice)
• Pantry: Dried black-eyed peas (1 lb), long-grain white rice, pepper vinegar, low-sodium chicken broth (8 cups total), neutral oil, bay leaves, kosher salt, black pepper, red pepper flakes (optional), apple cider vinegar (optional), smoked ham hock (from the meat counter)

Full Ingredients

Black-Eyed Peas and Ham Hock

• 1 lb dried black-eyed peas, picked over and rinsed
• 1 smoked ham hock (1 to 1 1/4 lb)
• 1 large yellow onion, diced (about 2 cups)
• 2 bay leaves
• 6 cups low-sodium chicken broth, plus up to 1 cup water as needed to cover by 1 inch
• 1 1/4 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper

Collard Greens with Pepper Vinegar

• 2 lb collard greens (about 2 large bunches), stems removed, leaves cut into 1-inch ribbons
• 2 tbsp neutral oil (such as canola or grapeseed)
• 1/2 medium yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 cups low-sodium chicken broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp red pepper flakes (optional)
• 2–3 tbsp pepper vinegar, plus more for serving
• Freshly ground black pepper, to taste

Rice and Finish

• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 2 1/4 cups water
• 1/2 tsp kosher salt
• 4 scallions, thinly sliced
• 1 tbsp unsalted butter (optional)

Step-by-Step Instructions

Step 1: Soak the black-eyed peas

Overnight method: Place the peas in a large bowl and cover by 2 inches with cool water. Soak 8–12 hours, then drain and rinse. Quick-soak method: Put peas in a pot, cover by 2 inches of water, bring to a boil for 2 minutes, turn off heat, cover, and let stand 1 hour. Drain and rinse.

Step 2: Start the peas with ham hock, onion, and bay

In a large Dutch oven, combine soaked peas, ham hock, diced onion, bay leaves, and 6 cups chicken broth. Add up to 1 cup water so the peas are covered by about 1 inch. Bring to a boil over medium-high heat, then reduce to low, partially cover, and gently simmer until peas are tender but not falling apart, 60–75 minutes. If liquid drops below the peas, add hot water 1/2 cup at a time.

Step 3: Prep the collard greens

While the peas simmer, strip the collard leaves from the tough stems. Stack leaves, roll into a tight cigar, and slice into 1-inch ribbons. Wash thoroughly in a sink or large bowl of cool water, swishing to remove grit; change the water and repeat until no grit remains. Drain well.

Step 4: Braise the collards with aromatics and finish with pepper vinegar

Heat the oil in a large pot over medium heat. Add the sliced onion and cook until translucent, 3–4 minutes. Stir in the garlic and cook 30 seconds. Add the collards in batches, tossing until wilted. Pour in 2 cups broth, add 1 tsp kosher salt and red pepper flakes, bring to a simmer, cover, and cook until tender, 35–45 minutes. Off heat, stir in 2–3 tbsp pepper vinegar and season with black pepper. Keep warm.

Step 5: Cook the rice until fluffy

In a medium saucepan, combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, stir once, reduce heat to low, cover tightly, and cook 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in butter if using.

Step 6: Finish the peas and shred the ham

When peas are tender, remove the ham hock to a cutting board. Discard bay leaves. Shred the meat, discarding skin and bones, and return the meat to the pot. If the pot liquor is very thin, simmer uncovered for 5–10 minutes to concentrate. Season with 1 1/4 tsp kosher salt and 1/2 tsp black pepper (or to taste).

Step 7: Fold peas into rice with scallions

Add the rice to a large bowl. Use a slotted spoon to transfer 3 cups of the peas and ham to the rice. Add 1/2 to 3/4 cup of the pot liquor to moisten. Fold gently until the rice is evenly speckled with peas and ham. Stir in most of the scallions, reserving a pinch for garnish.

Step 8: Serve with collard greens and pepper vinegar

Spoon the Hoppin’ John into warm bowls and garnish with remaining scallions. Serve the collard greens alongside and pass additional pepper vinegar at the table. Cornbread is highly encouraged.

Pro Tips

• Season smart: add acids like pepper vinegar to the greens after they’re tender; acid early in the peas can toughen skins.
• Texture control: fold in just enough pot liquor to make the rice glossy and juicy, not soupy.
• Keep it separate: store rice and peas separately if making ahead; combine just before serving to avoid mushy rice.
• Salt to the end: ham hocks vary in saltiness. Taste the peas before adding extra salt.
• Wash those collards thoroughly—grit hides in the curls. Two to three rinses is normal.

Variations

• Smoky vegetarian: omit ham hock; add 2 tbsp olive oil, 1 tsp smoked paprika, and a 3-inch strip of kombu to the peas (remove kombu before serving). Use vegetable broth.
• Bacon or andouille: sauté 6 oz diced bacon or andouille until crisp, then add to the peas in the last 10 minutes for extra richness.
• Carolina-style: use Carolina Gold or other long-grain heirloom rice for a fluffier, more aromatic bowl.

Storage & Make-Ahead

Refrigerate peas with their cooking liquid and collards in separate airtight containers for up to 4 days; rice up to 3 days. Freeze peas (with liquid) and collards up to 2 months; thaw overnight in the fridge. Reheat peas and collards gently on the stovetop, adding a splash of broth or water as needed. Reheat rice covered with a damp paper towel in the microwave or steam on the stovetop. For the best texture, fold reheated peas into freshly fluffed rice just before serving.

Nutrition (per serving)

Approximate: 460 calories; 24 g protein; 62 g carbohydrates; 12 g fat; 7 g fiber; 760 mg sodium. Values will vary based on ham hock and broth brands.