That must be another one o' them strange southern foods, no idea what Hoppin' John is.
It' like a soup.
1 small bunch (about 1 pound) collard greens
2 tablespoons olive oil
6 ounces smoked ham steak, cut into 1/4-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 medium carrot, chopped
1 stalk celery, chopped
1/4 teaspoon crushed red-pepper flakes
Kosher
salt and freshly ground black pepper
6 cups low-sodium chicken broth
1 dried bay leaf
One 15 1/2-ounce can black-eyed peas, drained and rinsed
One 15-ounce can diced tomatoes, with juices
1 cup cooked long-grain white rice
Dash of hot sauce, preferably Tabasco
Dash of Worcestershire sauce
Parmesan cheese, grated, for topping
Directions
Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.
Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes. Sprinkle in the red-pepper flakes, and season with
salt and pepper. Add the collard greens, and sauté until they begin to soften.
Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices. Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more
salt and pepper, hot sauce, and Worcestershire sauce.
Spoon into bowls, and sprinkle each bowl with Parmesan cheese.
