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Hoppin' John with Turnips and Turnip Greens
1 hr
7 hrs 15 mins
6
Steps
- Rinse black-eyed peas; discard any debris. Place peas in a large pot or bowl. Add cold water to cover; let soak at room temperature at least 6 hours or up to 12 hours. Drain peas, and set aside.
- Heat oil in a large pot or Dutch oven over medium. Add onion, turnips, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Add celery, diced jalapeños, garlic, bay leaves, harissa, smoked paprika, cumin, and thyme; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add peas, stock, ham hock (if using), 1 1/2 teaspoons salt, and remaining 1 teaspoon black pepper; bring to a simmer over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until peas are tender, about 45 minutes. Remove from heat; stir in turnip greens until just wilted. Let stand 15 minutes.
- Remove and discard bay leaves, thyme sprigs (if used), and ham hock. Stir in remaining 1/2 teaspoon salt or more to taste. Serve over rice; top with scallions, and, if desired, garnish with pickled jalapeños.
Notes
- Substitute a smoked turkey wing for ham hock, or omit for a vegan dish.
- Make Ahead
- Hoppin' John can be prepared up to 2 days ahead.
- Originally appeared: January 2021
Originally published at foodandwine.com. Reproduced for personal collection.
