Lent Recipe: Hoppin’ John with Carolina Kale
Rice and beans could mean lots of things. Perhaps Mardi Gras inspired to keep my culinary effort south of Mason-Dixon with a combination of two recipes that fulfill my dietary plans for Lent. Hoppin’ John is a dish of black eye peas served with rice, and the Carolina Kale helps me toward my goal of five bunches of greens per week.
This is a dish I haven’t done for a while that I chose for being different from my usual preparation. The greens are cooked with tomatoes for more liquid. I modified the recipe intentionally by adding eight ounces of pre-sliced mushrooms to increase the dish’s nutrient density Fuhrman style. They were a great addition, and by adding a couple of cups of cooked beans it would make a great all in one Rice and Beans and Greens Super Dish. I will definitely make this dish again during Lent.
Hoppin’ John: Yam Variation
This dish seems to be black eye peas cooked in many different ways. I chose a variation from Alan Goldhamer’s cookbook The Health Promoting Cookbook that included chopped yam and potato and celery as the main seasoning. The yam looked huge when chopped, so I omitted the potato. It came together nicely, but when finished I realized that I should have added more yam or sweet potato.