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Soul-satisfying Hoppin' John with tender collard greens & cornbread – a fiber-rich homestyle delight!

A classic Southern comfort dish made with black-eyed peas, fluffy rice, and smoky bacon. Traditionally served on New Year's Day for good luck and prosperity, this one-pot meal is savory, hearty, and full of flavor any day of the year.
Serving size: 1.5 cups

Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
Serving size: 1 cup

A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 slice


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Soul-satisfying Hoppin' John with tender collard greens & cornbread – a fiber-rich homestyle delight!
This southern dish is perfect for dinner. With 988.8600000000001 calories and 50.73g of protein per serving, it's a nutritious choice for your meal plan.
Cook the black-eyed peas. Place the soaked and drained peas in a large pot with 4 cups of fresh water. Bring to a boil, then reduce heat to a simmer. Cook, partially covered, for 60-70 minutes, or until the peas are tender but not mushy. Drain well and set aside.
While the peas are cooking, prepare the flavor base. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot. Discard any excess.
Sauté the aromatics. Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the bacon fat. Cook, stirring occasionally, until softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
Combine ingredients. Add the rinsed rice to the pot and stir for 1 minute to toast it lightly. Pour in the chicken broth. Add the cooked black-eyed peas, dried thyme, bay leaf, cayenne pepper, salt, and black pepper. Stir everything to combine.
Simmer the dish. Bring the mixture to a rolling boil, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed all the liquid. Do not lift the lid during this time.
Rest and serve. Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to steam and finish cooking. Remove the bay leaf, then fluff the rice and peas with a fork. Gently stir in half of the reserved crispy bacon, the sliced scallions, and chopped parsley. Garnish with the remaining bacon before serving.
Clean and Prepare the Greens
Render Bacon and Sauté Aromatics
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
Wilt Greens and Build the Broth
Simmer to Tenderness
Final Seasoning and Serving