Hoppin' John

Name: Hoppin' John
Ingredients: 3 tablespoons cooking oil; 1 onion, chopped; 4 scallions, white bulbs sliced and green tops cut into 1/2-inch pieces; 1/2 pound collard greens, tough stems removed, leaves washed well and shredded; 1 3/4 teaspoons salt; 1/4 teaspoon fresh-ground black pepper; 1/8 teaspoon cayenne; 1/2 pound kielbasa or other smoked sausage, halved lengthwise then cut crosswise into 1-inch slices; 1 10-ounce package frozen black-eyed peas; 1 1/2 cups long-grain rice; 3 cups canned low-sodium chicken broth or homemade stock

11 ingredients

8 steps

Ingredients

3 tablespoons cooking oil
1 onion, chopped
4 scallions, white bulbs sliced and green tops cut into 1/2-inch pieces
1/2 pound collard greens, tough stems removed, leaves washed well and shredded
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne
1/2 pound kielbasa or other smoked sausage, halved lengthwise then cut crosswise into 1-inch slices
1 10-ounce package frozen black-eyed peas
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock

Directions

1

In a large saucepan or Dutch oven, heat the oil over moderately low heat.
2

Add the onion and the scallion bulbs and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3

Add the collard greens, salt, black pepper, and cayenne and cook, stirring, until the greens wilt, about 1 minute.
4

Increase the heat to moderately high.
5

Add the sausage, black-eyed peas, and rice and cook, stirring, for 30 seconds.
6

Stir in the broth and bring to a simmer.
7

Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes.
8

Remove from the heat and stir in the scallion tops.