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About the Dish

4 ounces Mixed Mushrooms
1 cloves Garlic
4 small Spring Onion
2 small Carrot
6 ounces Collard Greens
1/2 cup Tomato
3/4 cup Field Peas
3/4 cup Charleston Gold Rice
1 teaspoon PeachDish Salt
1 small Vegetable Bouillon Cube
1/2 cup Cornbread Mix
1 cup Buttermilk
1 packet Turbinado Sugar
Per Serving
Calories 577
Total Fat 19 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 0 g
Cholesterol 3 mg
Sodium 869 mg
Total Carbohydrates 87 g
Dietary Fiber 14 g
Sugar 12 g
Protein 18 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Prepare your mise en place: Discard mushroom stems then tear or cut caps into 1/2-inch pieces. Peel and mince garlic. Remove roots, and finely chop green onions, keeping whites and greens separate. Cut carrots into small (1/4 inch) dice. Remove stems from collard leaves. Chop stems and leaves finely, keeping both separate.
2
Heat a saucepot over medium heat. Add 1 tablespoon cooking oil, then mushrooms. Cook without stirring 3-4 minutes. Stir in garlic and green onion whites. Cook 2-3 minutes more, or until onions start to become translucent.
3
Add carrots and collard stems. Cook 5 minutes more, or until the carrots start to become tender. Add collard leaves, tomato, field peas, rice, 1/2 teaspoon PeachDish salt, bouillon and 3 cups water. Adjust heat to high and bring to a rapid simmer, then reduce heat to low, cover and cook 35 minutes, stirring occasionally, or until peas are tender and most of the liquid has been absorbed. Taste and adjust seasoning as desired.
4
To the buttermilk container, add remaining 1 tablespoon cooking oil and remaining 1 tablespoon water; close the jar and shake vigorously to combine. Place the cornbread mix in a mixing bowl (with the sugar, if you like your cornbread Yankee-style) and gently stir in the buttermilk/oil mixture.
5
Place muffin baking cup included in your PeachDish box in a heavy baking pan. Fill with cornbread batter. Bake 15-20 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
6
Divide Hoppin’ John between 2 bowls. Top with reserved green onion greens. Divide cornbread into 2 pieces, and serve on the side. Enjoy!