Today is National Southern Food Day, and because of this we are sharing a classic Southern favorite. This boldly flavored spin on Hoppin’ John (a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt) replaces salt pork or bacon with lean pork chops. Plus we’ve added greens — in this case kale — a traditional accompaniment to the dish.
Recipe: Black-Eyed Peas with Pork and Greens
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