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Hoppin’ John Rings in the New Year

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Hoppin’ John Rings in the New Year
From Chefs Michael Fojtasek and Grae Nonas of Olamaie in Austin, Texas. Photo by Jennifer Hair.

Across the South, a way of ensuring good luck for the New Year is to tuck into a plate of Hoppin’ John, a dish of nebulous origins, but that dates back at least to the early nineteenth century. Traditionally made with black-eyed peas that have been cooked with ham hock, Hoppin’ John is often accompanied on New Year’s by collards (green means money) and cornbread (good as gold). There are many iterations, and the folks at Olamiae in Austin have their own version which they’ve shared here. This beauty surely comes with a good luck guarantee—after all, who would mess with Texas?

Hoppin’ John
from Chefs Michael Fojtasek and Grae Nonas of Olamaie in Austin, Texas

Variations on
New Years Hoppin’ John

Black-Eyed Pea Tortellini

 

Photo by Bob Bayne
Black-Eyed Pea Tortellini, Ham Hock Brodo and Collards from Collards & Carbonara: Southern Cooking, Italian Roots by Andrew Ticer and Michael Hudman. Photo by Bob Bayne.


Chorizo and Collard Empanadas

 

Photo by Josh Meridith
Chorizo and Collard Greens Empanadas from Chef Anthony Lamas of Seviche in Louisville, Kentucky. Photo by Josh Meridith.



Beet Cauliflower Croquette
with Black-Eyed Pea and
Collard Green Curry

 

Photo by Andrea Behrends
Beet Cauliflower Croquette with Black-Eyed Pea and Collard Green Curry from Maneet Chauhan of Chauhan Ale & Masala House, Nashville, TN


Black-Eyed Pea Cakes with Kale Salad and Mushroom Vinaigrette

 

Photo by Rush Jagoe
Beet Cauliflower Croquette with Black-Eyed Pea and Collard Green Curry from from Chef Alex Harrell of Sylvain, New Orleans, Louisiana. Photo by Rush Jagoe.


New Years Mezze

Middle Eastern Mezze
Collard Green and Quinoa Tabbouleh (left) and Black-Eyed Pea Hummus (right) from Matt Moore of Nashville, Tennessee. Photo by Andrea Behrends.

Collard Green and Quinoa Tabbouleh
Black-Eyed Pea Hummus