Hoppin’ John Casserole

Name: Hoppin’ John Casserole
Ingredients: 4 thick-cut bacon slices, chopped; 1 cup chopped onion (from 1 medium [8 oz.] onion); 2 cups chopped collard greens (from 1 [14-oz.] bunch); 2 tablespoons apple cider vinegar; 4 (8.8-oz.) pkg. pre-cooked microwaveable white rice; 1 (15-oz.) can black-eyed peas, drained and rinsed; 2 1/2 cups unsalted chicken stock; 2 teaspoons kosher salt; 2 large eggs, lightly beaten; 1/2 cup chopped seeded tomato (from 1 [4-oz.] tomato); 1/4 cup thinly sliced scallions (from 2 scallions)

11 ingredients

2 steps

Ingredients

4 thick-cut bacon slices, chopped
1 cup chopped onion (from 1 medium [8 oz.] onion)
2 cups chopped collard greens (from 1 [14-oz.] bunch)
2 tablespoons apple cider vinegar
4 (8.8-oz.) pkg. pre-cooked microwaveable white rice
1 (15-oz.) can black-eyed peas, drained and rinsed
2 1/2 cups unsalted chicken stock
2 teaspoons kosher salt
2 large eggs, lightly beaten
1/2 cup chopped seeded tomato (from 1 [4-oz.] tomato)
1/4 cup thinly sliced scallions (from 2 scallions)

Directions

1

Preheat oven to 400°F. Cook bacon in a large skillet over medium-high, stirring occasionally, until crispy, 5 to 6 minutes. Add onion; cook, stirring occasionally, until translucent, about 4 minutes. Add collards; cook, stirring occasionally, until wilted, 5 to 6 minutes. Stir in vinegar; remove from heat.
2

Transfer bacon mixture to a large bowl; stir in rice, peas, stock, salt, and eggs until combined. Pour mixture into a 13- x 9-inch baking dish. Cover with aluminum foil. Bake in preheated oven until liquid is absorbed, about 50 minutes. Remove from oven; let stand 5 minutes. Sprinkle with tomato and scallions.