Clyde’s Hoppin’ John
- 7 thick-cut bacon slices, chopped (maple or hickory smoked)
- 4 cups dried Camellia black-eyed peas (may use canned or frozen)
- 4 celery stalks, chopped (1 ½ cups)
- 1 medium-size yellow onion, chopped (1 ½ cups)
- 1 small green bell pepper, finely chopped (1 cup)
- 4 garlic cloves, chopped (1 tablespoon)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 8 cups chicken broth (low sodium or homemade)
- 2 cups Carolina Gold rice
- 1 bunch sliced scallions
- Cook bacon in large heavy pot over medium heat 10 to 12 minutes or until almost crisp. (Reserve bacon fat)
- Add broth and dried Camellia black-eyed peas and bring to a boil. Reduce heat to medium-low and simmer one hour. (If using canned or frozen blacked eyes peas skip these first two steps. Sauté all ingredients in steps 3-5 and proceed.)
- In separate skillet, heat 4 tablespoons of reserved bacon fat over medium heat.
- Add celery, onion, and bell pepper (Cajun mirepoix) and sauté until tender about 8 minutes.
- Add garlic, black pepper, cayenne, and 1 teaspoon of the salt, cook for 3 minutes.
- Add mixture to broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 30 minutes.
- Cover to keep warm; set aside.
- Serve with Carolina Gold rice (follow instructions on package) and fresh sliced scallions.
(INDIGO RESTAURANT, ATLANTA 1996)
- 6 hickory-smoked bacon slices, finely chopped
- 1 medium-size sweet onions, finely chopped (approx. 3 cups)
- 1 ham hock (score with knife on all sides)
- 4 garlic cloves, finely chopped
- 1 ½ quarts chicken broth (homemade or low sodium)
- 1 ½ pounds fresh collard greens, stems removed, washed and chopped
- 6 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoons crushed red pepper
- ½ teaspoon salt
- Cook bacon in a 10-quart stockpot over medium heat 10 to 12 minutes or until almost crisp. (Pour off all but 3 tablespoons bacon fat.)
- Add ham hock and brown over medium heat
- Add onion and sauté until soft
- Add garlic and sauté 1 minute
- Add broth, collard greens and remaining ingredients, cook 2 hours or to desired degree of tenderness.
- Drain greens and plate, reserve liquid (pot likker) and serve separately in a cup along with meal.