smoked chicken sausage hoppin’ john / sweet & sour rainbow chard

Contents of your meal kit:

smoked chicken sausage
rainbow chard
black eyed peas
holy trinity (onion, pepper, celery)
cajun spice mix
brown rice
sweet & sour vinegar mix

Cookware needed: medium or large nonstick skillet with lid, large skillet

Finishing steps:

  1. 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.
    • Slice smoked chicken sausage. (Sausage has been fully cooked.)
  2. 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 2-3 minutes. Add sliced sausage and continue to cook, stirring occasionally, until sausage is lightly browned.
  3. Add spice mix to the skillet and stir to coat vegetables. Stir in the black-eyed peas, brown rice and sliced sausage. 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.
  4. 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.
  5. 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.