Hoppin John with Collard Greens

5 from 4 votes

Prep Time15

Cook Time1 30

Course: Main Course

Cuisine: African, American, Cajun

Meat & Poultry: pork

Servings:

Calories: 231kcal

Set the Instant Pot to Sauté. Cook the bacon and onion, stirring, until the bacon is done to your liking and the onion softens, about 5 minutes.
1 large onion, 2-4 strips bacon
Add the ham hocks, celery, garlic, broth, spices, black-eyed peas, and tomatoes. Stir, lock the lid, and cook on Soup (or high pressure) for 30 minutes.
Let the pressure release naturally for 10 minutes, then release the rest of the steam
1-2 ham hocks, 2 stalks celery, 1-2 garlic cloves, 4 cups ham or chicken broth, 1 teaspoon smoked paprika, 2 cups black-eyed peas, 14 ounces diced tomatoes
Lift out the ham hocks. Pull the meat off the bones, chop it, and stir it back into the pot. Discard the bones and skin. Stir in the collard greens.
Lock the lid and cook on Vegetables (or high pressure) for 10 minutes. Let it sit on Warm for 5 to 10 minutes, then release the steam.
Taste and add salt if needed. The ham hocks and broth are already salty
Hoppin John is traditionally served with cornbread and rice if you are not concerned about being slow carb.
We always have some left and it just gets better and better when warmed up in the instant pot again (or on the stove).
1 bunch collard greens

NOTES:

In my version, the smoked chipotle spice mix brought the heat, but your favorite chile pepper spice mix will work.
Ham shank works if you can’t find hocks.
Add cumin and cayenne for more heat.
Rice: cook it separately and spoon the Hoppin John over it, so it doesn’t turn mushy.
Slow carb as written. Skip the cornbread if you’re staying strict.
Leftovers keep 3 to 4 days in the refrigerator.

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