CS Hoppin' John with Collard Greens

Rice - (If prepping right before cooking, get the black-eyed peas cooking before starting the rice.) Rinse white rice until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Rice is done when it's absorbed all the water, ~20 minutes. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

Onions / Collard greens / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make honey butter - Soften butter (portion for honey butter) in the microwave. Stir in honey. If using unsalted butter, add some salt. (Can be done up to 5 days ahead)

Heat oven to 350F / 177C.

Measure buttermilk for the muffins and set it out at room temperature. If honey butter was made ahead, remove it from the refrigerator so it softens.

While oven is heating, heat a Dutch oven over medium heat. Add bacon and saute until it has released some grease but is not yet browning, ~2 minutes.

Add onions to bacon and saute until onions are very soft, 4 to 5 minutes.

Add thyme and red pepper flakes and stir for 1 minute.

Stir in peas and stock. Bring to a simmer. Simmer peas, uncovered, for 30 minutes. (Note: Keep an eye on the peas and reduce heat to keep them at a low simmer.)

While peas simmer, grease a muffin tin with nonstick cooking spray or rub with some cooking oil.

Make cornmeal muffins by melting butter (portion for muffins) in the microwave. In a small bowl whisk together melted butter, buttermilk, and eggs.

In a larger mixing bowl, whisk together cornmeal, flour, baking soda, and salt. Pour wet ingredients over dry ingredients and stir just until combined (don’t overmix).

Pour batter into prepared muffin tin (this should make about 5 muffins for 4 servings; adjust if customizing). Bake until set in the middle and light golden brown on the edges, ~15 minutes.

Return to peas. Stir in collards (they will quickly shrink down) until fully submerged in liquid. Continue simmering peas and greens together, uncovered, until peas are fully soft, ~30 minutes more. (Keep an eye on the pan and add some more stock or water if needed; you want there to be a small amount of liquid at the bottom of the pan at the end of cooking as this will create a gravy to serve over rice.)

When peas are tender, stir in vinegar. Taste and season with some salt and pepper.

If rice was made ahead, reheat in the microwave.

Serve Hoppin John and collard greens over rice. Enjoy muffins with honey butter on the side.