Hoppin' John with Collards & Smoky Turkey

Name: Hoppin' John with Collards & Smoky Turkey
Total time: 40 min
Yield: 4 servings
Cuisine: Southern & soul food
Ingredients: 8 oz ground turkey; 5 slices turkey bacon, chopped; 1 onion, chopped; 1 bell pepper, chopped; 2 celery ribs, chopped; 1 jalapeño, seeded and minced; 3 garlic cloves, minced; 2 cans (15.5 oz) black-eyed peas, drained and rinsed; 8 oz chopped collard greens (about 4 packed cups); 2 cups chicken broth; 1 cup long-grain rice; 1 tbsp oil; 1 tsp smoked paprika; ½ tsp dried sage; ½ tsp dried thyme; ¼ tsp cayenne; 1 tbsp cider vinegar; hot sauce; salt; black pepper

LunchSouthern & soul food40 minServes 4580 kcal32 g protein

Photo: Srjenkins · CC BY-SA 3.0 · source

Black-eyed peas simmered with collard greens, peppers and a quick sage-and-paprika turkey sausage, spooned over rice with hot sauce. Lucky on New Year's and good any day.

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Ingredients

8 oz ground turkey
5 slices turkey bacon, chopped
1 onion, chopped
1 bell pepper, chopped
2 celery ribs, chopped
1 jalapeño, seeded and minced
3 garlic cloves, minced
2 cans (15.5 oz) black-eyed peas, drained and rinsed
8 oz chopped collard greens (about 4 packed cups)
2 cups chicken broth
1 cup long-grain rice

From your pantry: 1 tbsp oil, 1 tsp smoked paprika, ½ tsp dried sage, ½ tsp dried thyme, ¼ tsp cayenne, 1 tbsp cider vinegar, hot sauce, salt, black pepper.

Instructions

Start the rice. Mix the ground turkey with the smoked paprika, sage, a pinch of the cayenne, ½ tsp salt and some pepper.
Cook the turkey bacon in the oil in a Dutch oven over medium-high until crisp at the edges, 3 minutes. Add the seasoned turkey and brown, breaking it into small crumbles, about 5 minutes.
Add the onion, bell pepper, celery and jalapeño and cook until soft, 5 to 7 minutes. Stir in the garlic, thyme and remaining cayenne for 1 minute.
Add the black-eyed peas, collards and broth. Cover and simmer over medium, stirring now and then, until the greens are silky and tender, about 20 minutes.
Stir in the vinegar and season with salt, pepper and hot sauce. Serve over the rice, or stir the rice right into the pot the way many families do.

Tip: Old Charleston cooks used small field peas (cowpeas) and a smoked ham hock; a smoked turkey wing simmered with the greens gives the same smoky depth without pork.