hoppin’ john / sweet and sour rainbow chard

Equipment needed:  medium nonstick skillet, large skillet

Finishing steps:

1. There are a few things that need to be quickly prepped before you get started:  (1) rinse and drain the black-eyed peas; (2) slice garlic as thinly as possible; (3) cut or tear the rainbow chard leaves into 2 inch pieces.
2. Heat the nonstick skillet over med-high heat, add enough oil to coat the bottom of the pan.  When pan is heated, add the holy trinity mix and cook until softened and slightly golden.  About 5 minutes.
3. Add spice mix to the pan and stir to coat vegetables.  Toss in the black-eyed peas and rice.   Reduce heat to low, and cook until heated through.  Stir occasionally.  Season with salt to taste.  Keep warm.
4. Heat a small amount of oil in a second large skillet over med-high heat.  When oil is hot, add rainbow chard stems and cook 5 minutes or until softened.  Add sliced garlic and rainbow chard leaves, cooking quickly until leaves begin to soften.  Add the honey and vinegar, cooking another 30 seconds.  Season with salt & pepper.
5. Serve the Hoppin’ John alongside the greens, or on top of them.

Notes

Hoppin’ John is a traditional southern dish, often eaten on New Years day to bring good luck.