Hoppin’ John with Kale

Name: Hoppin’ John with Kale
Ingredients: 1 teaspoon dried thyme; ½ teaspoon red pepper flakes (optional); 1 teaspoon salt; ⅛ teaspoon freshly ground black pepper; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 medium-size yellow onion, chopped; 1 cup uncooked long-grain brown rice; Tabasco sauce, for serving; Vegan sour cream, purchased or homemade, for serving; 1 teaspoon liquid smoke; Vegan sour cream, purchased or homemade, for serving; Vegan sour cream, purchased or homemade, for serving; 12 ounces kale, thick stems removed, coarsely chopped; 2½ to 3 cups vegetable broth; 1½ cups cooked black-eyed peas or 1 (15.5-ounce) can black-eyed peas, rinsed and drained; 1½ cups cooked black-eyed peas or 1 (15.5-ounce) can black-eyed peas, rinsed and drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The Traditional Southern dish becomes a nourishing one-pot meal with the addition of kale. For a variation, any other dark leafy greens may be used in place of the kale. For a soy-free option, use soy-free vegan sour cream.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size yellow onion</

Stew
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion and cook for 5 minutes to soften. Add the rice, thyme, red pepper flakes (if using), salt, and pepper. Stir in 2½ cups of the broth and bring to a boil, then reduce the heat to a simmer, cover, and cook for 35 minutes.
Add the kale a little at a time, stirring to wilt. Add the black-eyed peas