Hoppin' John (Black‑Eyed Peas) with Braised Collards and Skillet Cornbread

Ingredients

Contains gluten, dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the black-eyed peas and pick out any stones or shriveled bits.

2. 2

   Put peas, ham hock, bay leaf, thyme and 6 cups chicken stock in a large heavy pot; bring to a gentle simmer over medium-high heat, then reduce to low, partially cover and simmer until peas are tender.

   45 min
3. 3

   While the peas simmer, heat 2 tbsp vegetable oil in a medium skillet over medium heat and add the chopped onion, green pepper and celery.

   8 min
4. 4

   Add the minced garlic to the skillet and cook, stirring, until fragrant, about 30 seconds.

5. 5

   Stir the sautéed vegetables into the pot with the peas, add 1 tsp salt and 1/2 tsp black pepper (reserve extra to taste), and simmer uncovered to meld flavors.

   10 min
6. 6

   Remove the ham hock from the pot, let cool slightly, shred the meat off the bone, discard the bone and stir the shredded meat back into the peas.

7. 7

   While the peas finish, bring 4 cups water to a boil in a medium saucepan, add the 2 cups rice and a pinch of salt, cover, reduce heat to low and simmer until the water is absorbed and the rice is tender.

   18 min
8. 8

   For the collards: cook the chopped bacon in a large skillet over medium heat until the fat renders and the pieces are crisp; transfer the bacon to a plate leaving the drippings in the pan.

   6 min
9. 9

   Add the small chopped onion to the bacon drippings and cook until softened.

   5 min
10. 10

    Add the sliced collards and 2–4 tbsp water to the pan, cover, and braise over medium-low until the greens are tender and reduced (check and stir a couple times).

    12 min
11. 11

    Stir the reserved bacon, 1 tbsp apple cider vinegar, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper into the braised collards and simmer 2 minutes to blend flavors.

    2 min
12. 12

    Preheat the oven to 425°F (220°C). Put 2 tbsp vegetable oil in a 9-inch cast-iron skillet or ovenproof skillet and place it in the oven to heat while you mix the batter.

    5 min
13. 13

    Whisk together the cornmeal, flour, 2 tbsp sugar, 1 tbsp baking powder and 1/2 tsp salt in a bowl.

14. 14

    In a separate bowl, whisk the egg, buttermilk and 1/4 cup vegetable oil until combined, then pour the wet into the dry and stir until just mixed.

15. 15

    Carefully remove the hot skillet from the oven, swirl the heated oil to coat, pour in the cornbread batter and return the skillet to the oven.

16. 16

    Bake the cornbread until a toothpick inserted in the center comes out clean and the top is golden brown.

    20 min
17. 17

    Let the cornbread rest in the skillet 5 minutes before slicing and spreading with butter if desired.

    5 min
18. 18

    Taste the black-eyed peas, adjust salt and pepper, and add cayenne if you want more heat.

19. 19

    Serve: spoon steamed rice onto plates, ladle the Hoppin' John (peas and ham) over the rice, add a portion of braised collards to the side and a wedge of skillet cornbread.