Contents of your meal kit:
black eyed peas
holy trinity (onion, pepper, celery)
cajun spice mix
sweet & sour vinegar mix
Cookware needed: medium or large nonstick skillet with lid, large skillet
- There are a few things that need to be quickly prepped before you get started:
- Wash rainbow chard and give it a quick shake to dry. Remove leaves from the chard stems—do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices.
- Rinse and drain the black-eyed peas.
- Slice garlic as thinly as possible.
- Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add the holy trinity mix and cook until softened and slightly golden, about 5 minutes.
- Add spice mix to the skillet and stir to coat vegetables. Stir in the black-eyed peas and brown rice. Reduce heat to low, and cook until heated through, stirring occasionally. If the mixture seams dry, add 1-2 tablespoons of water. Season with salt to taste. Remove from heat, cover and keep warm.
- Heat a small amount of oil in a second 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. Stir in the sweet & sour vinegar mix, cooking another 30 seconds. Season with salt & pepper to taste.
- Serve the Hoppin’ John alongside the greens, or on top of them.
Note: Hoppin’ John is a traditional southern dish, often eaten on New Years day to bring good luck.