|2 servings||calories per servings 520||protein serving 23 g||carbs per serving 71 g||total fat per serving 18 g|
Traditional Hoppin’ John is a simple affair, just field peas and rice seasoned with a ham hock, and simmered greens on the side. It’s eaten on New Year’s Eve to bring good luck and peace. In this fun twist on tradition, hearty peas and bitter greens are paired with tangy goat cheese and wrapped in corn tortillas. A drizzle of hot sauce is optional, but we find that it really makes the flavors in this dish pop.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||14 g|
MISE EN PLACE
• Chop green onion, keeping white and green parts separate.
• Peel and finely chop garlic.
• Remove collard stems, and finely chop. Roughly chop leaves.
• Rinse and drain black-eyed peas.
• Cut lime into wedges.
Place a large sauce pot over medium-low heat. Add 1 teaspoon cooking oil. When oil is hot, add onion whites. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
Add garlic. Cook, stirring, until garlic is fragrant, about 1 minute.
• Stir in collard leaves and stems, fajita seasoning, bouillon cube and 3/4 cup water. Increase heat to high.
• When liquid boils, reduce heat to low. Cover, and simmer until greens are tender, about 10 minutes.
• Add black-eyed peas. Simmer, uncovered, until most liquid has evaporated, about 20 minutes.
• Taste and adjust seasoning as desired with kosher salt and black pepper.
WARM TORTILLAS AS DESIRED
• Heat tortillas in a dry skillet or over a flame.
• Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
• Arrange goat cheese, onion greens, lime wedges and pepper relish on a plate, or in small bowls.
• Serve peas and greens mixture in a bowl with a slotted spoon.
• Top each tortilla with peas and greens, goat cheese, onion greens, lime juice, relish and hot sauce as desired. Enjoy!
Tami Hardeman is a food stylist, recipe developer and cookbook author. Her career began over a decade ago after her job in fashion styling collided with her passion for food - after being on set with a food stylist, she realized her true calling and never looked back. Her food styling work can be seen in cookbooks, magazines and commercial work - both nationally and internationally. Her first cookbook, Pulse Revolution, debuted in March 2017. She lives in Madison, GA with her husband Mike and their small gaggle of animals.Learn More...