Hoppin' John & Collard Greens: Classic Recipes

January begins with a clean slate. The New Year is wide open to whatever we wish and wherever we want to go. Optimism goes hand in hand with dreams. We have the power to accomplish and gain. Why not start with a traditional dinner that incorporates our dreams and assures that this will be our greatest year?

Olivia Thomason is not only Georgia’s “Queen of Folk Art,” but also a virtuoso Southern cook. Entirely self-taught, she pays homage to her maternal grandmother who during baby days in Western North Carolina, taught meal preparation day-to-day, using fresh, local products and incorporating techniques passed down through generations dating back to Colonial America.

Hoppin' John and Collard Greens are Southern Dinner Staples on New Year's Day.Photo byDown South Today

Black-eyed peas and Hoppin’ John are popular New Year’s Day staples on the Southern Dinner table. They symbolize goodness and increase. And, they also taste great served with hot cornbread, butter, Chow-Chow and fresh-brewed iced tea.

Enjoy these delicious recipes. One bit of advice: Play Big Joe Turner’s rousing classic song, “Boogie-Woogie Country Girl” during meal preparation. It will add a little extra bounce in your step as you prepare to celebrate the beginning of 2024.

Olivia Thomason is a heralded folk artist and gifted Southern cook.Photo byDown South Today

Pot of Gold Collard Greens

Ingredients:

2 bunches of collard greens

2 smoked Ham Hocks

4 chopped Garlic Cloves

1 Tbs. Cider Vinegar

I Tbs. sugar

1 Tps. Sea Salt

1 Tps. Black Pepper

7 cups chicken broth

Preparation:

Wash Collards thoroughly

Chop into desired strips, removing large stems

Add ingredients and cook for 2 hours in soup pot

Remove Ham Hocks; chop and add back to pot of greens.

Big O’s Carolina Hoppin’ John

Ingredients:

1 pound bag od dried black-eyed peas

8 strips of smoked bacon

I Tsp Thyme

4 celery stalks

1 yellow onion chopped

1 green bell pepper chopped

3 chopped garlic cloves

7 cups of chicken broth

1 Tbs. salt

1 pinch cayenne pepper

1 pinch black pepper.

Preparation:

Soak peas in water overnight, rinse and drains

Blend peas with ingredients

Cook in covered pot at 350 degrees for 40 minutes or until peas are soft.

Serve spooned over or alongside Jasmine rice.

"Fresh From the Garden," by Olivia Thomason pays tribute to cooks who use local products.Photo byDown South Today