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Hoppin John with Collards

Bring some good luck and wealth into your new year by making this delicious Hoppin John with collards! Whether you believe in the superstition or not, you’ll be glad to start your new year with such a hearty, warming dish. This recipe from Savory Nature is seasoned with a ham hock, the trinity plus the pope, and just a bit of cayenne pepper. Black-eyed pea season is sadly behind us, but you can certainly pick up your collard greens from market. Several vendors carry greens, check who will be at market each week by clicking here.



  • 1 lb dried black-eyed peas
  • 2 Tbsp oil
  • 1 onion, chopped
  • ½ of a green bell pepper, chopped
  • ½ of a red bell pepper, chopped
  • 1 stalk of celery, chopped
  • 1 ham hock
  • 2 large cloves of garlic, minced
  • 1 tsp salt
  • generous grind of black pepper
  • ¼ tsp cayenne pepper
  • 1 bay leaf
  • 1 quart chicken stock
  • 2 cups water
  • ½ cup apple cider vinegar
  • 1 bunch collards


Heat 2 Tbsp oil in a large pot over medium-high heat.

Add onion, peppers, celery, and ham hock.

Saute until starting to brown, about 10 minutes.

Add garlic and stir until aroma comes, 30 seconds to a minute.

Add chicken stock, water, vinegar, salt, black pepper, cayenne pepper, bay leaf, and black-eyed peas, and heat to boiling.

Reduce heat, cover, and simmer 15 minutes.

Strip collard leaves away from stems and discard stems.

Slice into roughly 1-inch square pieces.

After 15 minutes simmering add collards to pot.

Cover and let the collards sit on top of the pea mixture for about 15 minutes until they wilt and then stir in.

Simmer about another 30 minutes until black-eyed peas are tender, not mushy, and collards have lost their bright green color.

Remove bay leaf and discard.

Remove ham hock. When cool enough to handle, strip any meat from the hock, chop, and add back to Hoppin John.

Season with salt and pepper to taste and serve over rice.


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.