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Hoppin' (John) Into the New Year

Why We Hoppin' John

With origins in the Gullah region of the country, eating Hoppin' John on New Year's Day is said to bring you financial luck in the New Year. When you eat the leftovers the next day, the dish is called Skipping Jenny, and it not only starts your year with healthy eating but represents frugality by eating leftovers.

This recipe uses canned beans as a time saver, and instead of using ham hock or smoked turkey during cooking, we're keeping it vegan so everyone can cash in. Health is wealth, but a little extra coin is always appreciated.

a small ceramic bowl on a brown cutting board. The bowl is full of collards, sweet potato, rice, and black-eyed peas
Heath Is Wealth


  • 1 bunch of collards, stem removed, washed and cut

  • 1 medium to large sweet potato, large dice

  • 1 yellow onion, medium dice

  • 1 teaspoon minced garlic

  • 1 can (15 oz.) black eyed peas, drained, but not rinsed

  • ⅔ cup washed basmati rice

  • 2 ⅔ cup vegetable broth

  • 2 teaspoons apple cider vinegar

  • 2 teaspoons of olive oil

  • Sylvia's Seasoned Salt to taste

  • Kosher salt to taste

  • Fresh ground pepper to taste

recipe ingredients on a brown board: whole onion, collards, sweet potato, a bag of basmati rice, a container of vegetable stock, and a bottle of apple cider vinegar
Hoppin' Into a Healthy New Year

Get your ingredients from Forty Acres Fresh Market

Order a Veggie Box and request sweet potatoes, onion, garlic, and collard greens.

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets

a collage of four photos. Whole leaves of collards on the top left, chopped collards on the top right, diced onions on the bottom left, and diced sweet potatoes on the bottom right
The green is for folding money, the orange sweet potatoes are for gold, and the onions are for flavor.


  1. Heat a large (4-5 qt pot) over medium heat

  2. Add olive oil

  3. Add your chopped onions and cook until softened and beginning to brown

  4. Add in your garlic and stir, making sure not to brown or burn the garlic

  5. Place your chopped collards in the pot and season with some pepper

  6. Stir and add your apple cider vinegar, stir to combine

  7. Slide your greens to one side of the pot and add in your diced sweet potato

  8. Pour in 1⅓ cup of veggie stock and cook, uncovered until the sweet potato is softened on the outside, but cannot be pierced with a fork

  9. Add your can of black eyed peas, white rice, and remaining veggie stock

  10. Stir to combine, cover, and cook until the sweet potato is fork-tender and the rice is cooked

  11. Serve on its own, or with warm cornbread on the side

Happy New Year!


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