Hoppin’ John Stew [from the Food Box of GrowNYC]


  • 2 tabelspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 cup long-grain rice
  • 1 32 oz (4cups) container of vegetable broth
  • 1 bunch of collard greens, stems discarded and leaves coarsely chopped
  • 1 teaspoon dried thyme
  • 2 15/20 oz cans of black-eyed peas, rinsed
  • 3 tablespoons cider vinegar
  • Salt and Pepper


  1. In a large saucepan, heat the olive oil over medium-high heat.  Add the onion and cook, stirring occasionally, until softened, about 5 minutes.  Stir in the rice and cook, stirring often, until lightly toasted, about 5 minutes.  Stir in the vegetable broth, collard greens and thyme.  Bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes.
  2. In a small bowl, coarsely mash 1 cup black-eyed peas.  Add them to the pot along with the remaining black-eyed peas and 3 cups water and simmer until the rice is tender, about 10 minutes.  Stir in the vinegar and season with salt and pepper.

Tip – Freeze the stew in single serving portions.  When ready to use, thaw in the refrigerator, then heat in a saucepan over medium heat to desired temp.



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