JOHNNY MIC’S HOPPIN’ JOHN
2 tbsp grapeseed oil
2 ham hocks
1 meaty hambone
1 cup chopped ham
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup bell pepper
1 tbsp. chopped garlic
32 oz. chicken stock
32 oz. water
1 lb. collard greens, ribs removed, chopped into 2 in. squares
2 bay leaves
1 teaspoon dried thyme
1 lb. frozen black-eyed peas

Heat oil in large soup pot, then brown ham hocks and ham bone, about 6 minutes, remove from pot. Add chopped ham, onions, carrot, celery, bell pepper and garlic. The onions will give off enough liquid to scrape the browned bits off the bottom of the pot. Saute 4 minutes or until onions begin to get soft, nestle ham bone and hocks back in the pot. Add chicken stock, water to cover. Add bay leaves, thyme. Add collard greens. Set pot to simmer for 1 hour. After 25 minutes, add black-eyed peas. Cook remaining 35 minutes or until peas are soft. Serve over wild rice or long grain rice or both. Happy New Year!