Hip Hoppin’ John

2.5 (4 reviews)

1 Tbsp. olive oil
1 medium onion, chopped
2 16-oz. cans black-eyed peas, rinsed and drained
3 cups cooked long-grain white rice
1 1/2 cups cooked collard greens, chopped
1/2 tsp. sea salt
1/8 tsp. pepper

• Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes or until the onion begins to soften.
• Add the black-eyed peas, rice, and collard greens. Cook for 5 minutes or until heated through. Season with salt and pepper.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind