This is a bright and flavorful version of this Southern standard. Easy to assemble, and quite tasty. The quality of the dish depends highly on the freshness of your greens, so be sure to pick out a good, bright, peppery bunch of mustard greens.
And, here is a trick for cooking black-eyed peas from their dried form. If you soak and boil them like you might any other bean, then the coloring from the black-eyed part bleeds over the whole bean, making them less attractive. What you want to do instead is soak the beans overnight, like normal. Then, in the morning, cover the beans with water and bring to a boil. As soon as the water comes to a boil, drain. Cover with water again and repeat. Once the beans have had three separate boils, and three separate drains, cover and boil for 90 minutes. Changing the water will remove the darkened water, keeping the white part of the bean from getting stained.
Hoppin' John with Mustard Greens
Cooking Light, December 2007
2 c water
2 T Dijon style mustard
1 tsp salt
1/4 tsp thyme, dried
2 T olive ol
3 1/2 c onions, chopped
1 c uncooked long-grain white rice
4 cloves garlic, minced
4 c blackeyed peas, cooked
4 c mustard greens, chopped and trimmed
Combine first 4 ingredients, stirring with a whisk. Set aside.
Heat oil in a large pan over medium heat. Add onion; saute 6 minutes. Add rice and garlic; saute 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.