Hoppin' John with Collard Greens

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Southern cooks put cruets of vinegar and bottles of vinegar-based hot sauce (like Tabasco and Texas Pete) on the table for guests to doctor up this classic New Year's dish with tangy flavor.

  • SERVINGServings

Ingredients

  • 1/4 cup apple cider vinegar, divided
  • 2 Tbs. agave nectar
  • 3 tsp. olive oil, divided
  • 1 tsp. chili powder, divided
  • 1 tsp. salt, divided
  • 1 large bunch collard greens, chopped
  • 4 slices meatless low-fat bacon strips, chopped
  • 1 small onion, chopped (3/4 cup)
  • 3 ribs celery, chopped (3/4 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 1/2 cups cooked long-grain white rice
  • 1 15.5-oz. can black-eyed peas, drained and rinsed

Preparation

1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside.

2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.

3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon, onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.

4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 291
  • Carbohydrate Content: 51 g
  • Fat Content: 6 g
  • Fiber Content: 8 g
  • Protein Content: 12 g
  • Sodium Content: 723 mg
  • Sugar Content: 12 g