Hoppin’ Johns (updated)

Hello Everyone,


Happy March! Boy! It feels like January and February sped right by! We are already into March and enjoying an early spring. This past Saturday there was a Women at Heart Conference held by Palmetto Health at the convention center. It had lots of heart healthy vendors and we were there too! We had two booths with our partners- Connecting Health Innovations or CHI for short. Hopefully if you were there you got to stop by and try some of our delicious and healthy samples. Since we partnered with CHI on this project our goal was to find some delicious, easy to cook southern recipes made with foods that have been found to reduce inflammation in the body. Increased inflammation has been found to increase your risk of diabetes, arthritis, joint stiffness (who doesn’t have that?!) and other chronic diseases. These foods have all been graded by CHI on their inflammatory scale- A for reduces inflammation; These are foods like fresh fruits and vegetables, to F- these foods are highly preserved foods like candy bars 🙁 . For more information about CHI please visit their website here. I wanted to share our Hoppin’ Johns recipe with you all because it was so delicious and flavorful. Its really easy to cook and full of healthy vegetables and filling to boot! This recipe is rated a grade A for inflammation by CHI.

Also, CHI and Columbia’s Cooking is partnering again! We are working together to host our “IMAGINE” class series. This series is 12 sessions and you will learn how to reduce chronic inflammation through dietary changes, physical activity and stress management. The dates of the classes are April 11th- June 27th and it will be in the Columbia’s Cooking Kitchen. Class sign up has not started yet but I will let you know when it does. If you would like more information about the class please check out the Imagine website here. If you would like to register or you would like more information about registering, please send an email to: cfalls@chi-llc.net

I hope you all have an amazing week!

Jessica and Columbia’s Cooking Team


Hoppin Johns with Collards

Serves 6


1 tablespoon olive oil

3 garlic cloves, minced

2 celery stalks, diced

1 onion, diced

1 green bell pepper, diced

4 cups vegetable broth

1 lb. dried black eyed peas

1/2 teaspoon chipotle powder

2 bay leaves

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 bunch (about 3/4 lb.) collard greens, sliced into strips

2 teaspoon cayenne pepper hot sauce (or to taste)

4 scallions, chopped

5 cups of cooked rice or quinoa, for serving

1. Place olive oil in large saucepan or Dutch oven over medium heat. Add garlic, celery, onion and bell pepper. Sauté until softened, about 5 minutes.

2. Add broth, black eyed peas, chipotle powder, bay leaves, thyme, smoked paprika, cayenne, pepper and salt. Stir a few times and bring to a simmer. Allow to simmer, uncovered, until peas are tender and liquid is absorbed, about 40 minutes. Add a bit of water to the pot if it gets too dry. Discard bay leaves.

3. Add collards and stir a few times. Allow to simmer about 3 more minutes, until leaves are wilted. Season with hot sauce.

4. Serve over 2/3 Cups rice or quinoa. Top with scallions


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