American Main

Hoppin John with Collard Greens

Name: Hoppin John with Collard Greens
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 2
Cuisine: American
Ingredients: 160 gram onion, diced; 100 gram celery, diced; 120 gram green bell pepper, diced; 1 tablespoon apple cider vinegar; 300 gram collard greens, stems removed, leaves sliced into ribbons; 300 gram black eyed peas, soaked overnight; 260 gram long grain rice, rinsed; 450 gram smoked ham hock; 900 millilitre chicken stock

Hoppin John with Collard Greens upgraded with metric serves-2 ingredients, a clearer flavour profile and a stronger traditional food story.

Jump to recipe More American food

20 minsPrep time

1 hr 15 minsCook time

Serves 2Servings

EasyDifficulty

About this dish

Hoppin John with Collard Greens: the story on the plate

A Southern New Year dish and everyday comfort plate, earthy, smoky and deeply satisfying.

Historical background

Hoppin John with Collard Greens reflects American regional food: immigrant influence, farming traditions, coastal seafood, barbecue, diners, bakeries and home desserts.

Why it is famous

It is famous because American cooking is deeply regional, from New England seafood and Southern comfort food to Midwest pies, barbecue and city-specific classics.

Cultural significance

Hoppin John with Collard Greens is useful on the site because it explains not just how to cook the dish, but why the ingredients and technique matter in American food culture.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

680Calories

42gProtein

52gCarbs

32gFat

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.

Ingredients

What you need

Servings Measures

160 onion, diced
100 celery, diced
120 green bell pepper, diced
1 apple cider vinegar
300 collard greens, stems removed, leaves sliced into ribbons
300 black-eyed peas, black eyed peas, soaked overnight
260 long-grain rice, long grain rice, rinsed
450 smoked ham hock
900 chicken stock

Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

1. Dice onion, celery and green pepper evenly. Cook with a little oil over medium heat for 8 minutes until soft.
2. Add soaked black eyed peas, ham hock and stock. Simmer for 60-75 minutes until the peas are tender.
3. Stir in rinsed rice, cover and cook very gently for 18 minutes, then rest off heat for 10 minutes.
4. Slice collards into ribbons and cook until tender with a splash of vinegar. Serve beside or folded through.

Cook smarter

Tips, storage and serving advice

Shopping tips

Buy the ingredient that carries the dish first: fresh seafood, properly marbled meat, good maize products, fresh herbs, aromatic spices or ripe fruit depending on the recipe.

Ingredient quality

Choose whole spices, fresh citrus, clean seafood, good dairy and authentic staple ingredients where possible; stale spices and weak sauces make traditional recipes taste flat.

Common mistakes

Avoid vague seasoning, overcrowding pans, overcooking lean protein, using stale spices or replacing traditional staples without adjusting texture.

Chef’s tips

Measure first, cook the sauce or base patiently, taste for salt and acidity, and finish with the traditional garnish or side.

How to know it is cooked

Proteins should be cooked through but not dry; sauces should taste balanced; pastries, fried foods or baked desserts should be properly set and golden where appropriate.

Plating advice

Serve simply and traditionally: sauce under or over the main item, garnish last, and keep sides distinct so the recipe reads clearly.

Make ahead

Sauces, fillings, marinades and braises can usually be made ahead; fried, grilled and crisp elements are best finished just before serving.

Storage and reheating

Store covered in the fridge. Eat seafood within 2 days and meat, vegetable dishes or desserts within 3 days unless recipe testing says otherwise. Reheat gently until piping hot. Use an oven or air fryer for crisp foods; use low heat for sauces, stews and braises.

Wine pairing

What to drink with Hoppin John with Collard Greens

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

#1 Great match White

Sauvignon Blanc

Why it works: Sauvignon Blanc suits Hoppin John with Collard Greens because the dish is balanced, savoury and approachable, with the main ingredient supported by herbs, acidity, fat and seasoning; the wine keeps the finish balanced rather than heavy.

Zesty white wine with lemon, gooseberry, grass and herb notes. It refreshes green vegetables, goat cheese, seafood and herb-led dishes.

GrapeSauvignon Blanc

RegionLoire, Marlborough, Bordeaux, Chile

Wine flavourlemon, gooseberry, grass, passion fruit, herbs

Serve at7-9°C

Flavour bridge: The pairing links acidity, body and aroma to the main ingredients, giving freshness for rich dishes and enough weight for hearty ones.
Acidity: Use acidity to lift richness, salt, fried texture, cream, butter or slow-cooked depth.
Body: The wine body is chosen to avoid overpowering the dish while still standing up to the main ingredient.
Tannin: Low or moderate tannin is safest unless the recipe is built around red meat, roasting or deep savoury sauces.
Sweetness: Keep the wine dry for savoury recipes; use gentle sweetness for desserts or spicy dishes.
Best for: Main pairing for testing and editorial menus.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Bottle suggestions

Specific wines to try

These are individual wines already linked to this recipe.

American Zinfandel

blackberry, pepper, jam, spice

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