≡ Menu

Collards Stuffed with Hoppin’ John

It’s only fitting that my first post of 2010 should be about Hoppin’ John. A Southern tradition, this tasty rice and black-eyed peas combo served with collard greens has been a New Year’s Day fixture in my house since the 1980s, when I lived in Charleston, S.C. What’s not to love about a dish that is delicious, cheap, easy to make, and also holds the promise of good luck in the coming year?

This year I made my usual Hoppin’ John on New Year’s Day (you can find the recipe here), but I also wanted to break from tradition, so, the next day, I stuffed several steamed collard leaves with some of the Hoppin’ John — kind of like stuffed cabbage, Southern-style.

In anticipation, I had made a double batch of Hoppin’ John and bought extra collards, reserving several of the cooked leaves to use for stuffing. Since the ingredients were prepared ahead of time, it was a simple matter to stuff and roll the collards. I arranged them in a shallow baking dish and poured a small amount of vegetable broth over them. I then covered them with foil and baked them until hot.

Served with vegan sour cream, Tabasco, and a side of applesauce, the stuffed leaves have a wonderful flavor and they also make a gorgeous presentation. Those beautiful flat leaves are so much easier to work with than cabbage leaves — and much prettier too. I think these Hoppin’ John Stuffed Collards will be in a regular menu rotation throughout 2010.

{ 5 comments… add one }

  • Fayinagirl (means Free One) January 4, 2010, 7:39 pm

    Very creative take on a New Year's tradition. =) I like it!

  • Wendy January 4, 2010, 8:52 pm

    Oooh, I have lots of collards from my winter CSA to use up. Thanks for what looks like a great recipe!

  • Robin at Vegan Planet January 4, 2010, 9:04 pm

    Thanks, Fayinagirl. Glad you like it!

    Wendy: It really is a great way to use those collards from the CSA. It's a fun way to enjoy some basic ingredients.

  • Kim, Rambling Family Manager January 5, 2010, 7:29 am

    We made your Joggin' John from the Quick Fix Vegetarian book for our New Year's meal. There weren't any leftovers. :)

  • Erin January 5, 2010, 5:28 pm

    Hi Robin, We made the white bean, broccoli, potato and walnut dish from 100 Vegan Recipes. It was fantastic. I like broccoli and potatoes together anyway, but the beans helped make it a meal, boosted the protein and the walnuts give a depth to the dish that make it quite special.

    Toby the elderly chocolate lab (your new biggest fan) had only a taste as we packed up leftovers for lunches. It is also really awesome leftover.

    Loving the book so far. We have marked many pages for what we want to try.

Leave a Comment

*