Hoppin' John with Mustard Greens

Randy Mayor; Cindy Barr

A tasty mix of rice, black-eyed peas, and pork, hoppin' John is a Southern dish often eaten on New Year's Day for good luck. Corn bread is a traditional accompaniment.

Yield: 6 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 16%
  • Fat: 7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1g
  • Protein: 18.2g
  • Carbohydrate: 63.6g
  • Fiber: 11g
  • Cholesterol: 14mg
  • Iron: 5.1mg
  • Sodium: 502mg
  • Calcium: 109mg


  • 2 cups water
  • 2 tablespoons whole-grain Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 3 1/2 cups chopped onion
  • 1 cup uncooked long-grain white rice
  • 2/3 cup finely chopped ham
  • 4 garlic cloves, minced
  • 4 cups cooked black-eyed peas
  • 4 cups chopped trimmed mustard greens


  1. Combine first 4 ingredients, stirring with a whisk; set aside.
  2. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 6 minutes. Add rice, ham, and garlic; sauté 2 minutes. Stir in water mixture; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add peas and greens; cover and cook 5 minutes. Stir rice mixture; cover and cook an additional 5 minutes or until greens and rice are tender.
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