The tradition of eating Hoppin’ John and collard greens on New Year’s Day is a long-standing custom in the American South. These dishes are considered good luck foods that will bring prosperity in the coming year. But where did this tradition originate and what is the meaning behind these symbolic dishes? Keep reading to learn more about the history and significance of Hoppin’ John and collard greens.
What is Hoppin’ John?
Hoppin’ John is a rice dish made with black-eyed peas, pork, and seasonings. It has a creamy texture from the peas and a smoky flavor from the pork. Traditional recipes call for cooking the rice and peas together with a ham hock or other smoked pork.
Some key facts about Hoppin’ John:
- Main ingredients are rice, black-eyed peas, and pork
- Originated in the American South
- Often eaten on New Year’s Day for good luck
- Can be topped with hot sauce or other toppings
- Flavor comes from pork, seasonings, and the creamy peas
This satisfying one-pot meal has been a staple in Southern cooking for centuries. The peas provide protein while the rice offers carbohydrates, creating a nutritious and filling dish. It’s easy to make in large batches perfect for New Year’s celebrations.
What are collard greens?
Collard greens are a leafy green vegetable commonly grown and eaten in the South. They have dark green, loosely formed leaves with a bitter, earthy flavor. Collards can grow quite large, up to two feet long!
Some key facts about collard greens:
- Leafy green in the cabbage family
- Have tough leaves and fibrous stalks
- Popular in Southern U.S. cuisine
- Usually cooked low and slow to tenderize
- Flavor ranges from bitter to nutty
Collards are often slow-cooked with smoked pork like ham hocks or bacon to impart flavor. The low slow cooking helps soften the tough leaves. They can be seasoned with vinegar, hot sauce, salt, and pepper. Traditionally collards are cooked in pots with the greens on top and the ham hocks below, allowing the flavors to mingle.
History and Origins
Eating special foods on New Year’s Day for good luck and prosperity dates back thousands of years around the world. The tradition of Hoppin’ John and collard greens emerged from several cultural influences and historical events.
Hoppin’ John History
Hoppin’ John origins can be traced back to African rice cultivation and the transatlantic slave trade. African slaves brought rice growing expertise and knowledge of bean and rice dishes to America. This dish was adapted with local crops like black-eyed peas and American pork traditions.
Some possible origins of the name:
- “Hopping John” was a nickname for children on plantation, a twist on “Pompey” a common slave name
- Derived from French Creoles words “jambalaya au congri”
- Comes from children hopping around the table in excitement
The first published recipes appear in 19th century Southern cookbooks, establishing Hoppin’ John as a traditional New Year’s dish.
Collard Greens History
Collards have origins tracing back to ancient Mediterranean and Middle Eastern cuisine. They spread throughout Europe in the Middle Ages. Collards likely came to America through the slave trade, as African slaves grew traditional African greens like kale and okra. Collards thrived in the hot Southern climate. Greens symbolized money and were thought to imbue wealth.
Why Eat on New Year’s Day?
Eating specific New Year’s foods as part of celebrations dates back at least 4,000 years to ancient Babylon. Various cultures have traditions of eating New Year’s foods considered lucky or symbolic. Common themes are eating foods representing:
- Abundance – greens, beans, cornbread
- Wealth – greens, gold coins
- Prosperity – legumes, rice, pork
- Good fortune -round foods representing coins
In the American South, the tradition became focused on Hoppin’ John and greens. Eating these foods on New Year’s meant your year would “hop” along happily with bountiful crops and riches.
Symbolism of the Ingredients
The ingredients in Hoppin’ John and collard greens have symbolic meaning related to hopes for the new year:
Black-Eyed Peas
- Legumes represent prosperity and copiousness
- Peas resemble gold coins, signifying wealth
- The swelling of peas reminds people of expanding finances
Greens
- Green color represents money
- Cooked greens resemble American banknotes
- Hardy greens represent prosperity through all seasons
Pork
- Fatty pork signifies richness, abundance, and flavor
- The pig roots forward, hinting at progress
- Pork was a prize meat for many only enjoyed on special occasions
Rice
- Rice swelling when cooked signals expanding good fortune
- Rice cultivation relates to bountiful agriculture
Regional Variations
While the core Hoppin’ John and greens tradition spread throughout the South, local variations emerged based on regional cuisine. Here are some regional differences:
Carolinas
- Cook Hoppin’ John with whole rice grains
- Season Hoppin’ John with a vinegar-based “mop” sauce
- Serve collard greens stewed with pork and warm pot likker (juices)
Virginia
- Include more vegetables like sweet potatoes in Hoppin’ John
- Add peanuts or peanut butter to collards
- Serve collards raw or lightly cooked with vinegar dressing
Georgia
- Use more tomatoes in Hoppin’ John recipe
- Garnish collards with fried onions
- Sprinkle collards with hot pepper vinegar
Louisiana
- Cook Hoppin’ John with Cajun seasoning
- Add spicy andouille sausage to collard greens
- Serve greens over grits or cornbread
Modern Traditions and Celebrations
While the origins of eating Hoppin’ John and greens may have faded from memory, the tradition continues today. Some practices include:
- Having Hoppin’ John ready at midnight to get the new year off to a lucky start
- Setting the table with good fortune symbols like coins and four-leaf clovers
- Cooking greens with cornbread for soaking up pot likker
- Donating cans of black-eyed peas and greens to food banks
- Hosting potlucks where guests contribute different Hoppin’ John recipes
- Not cleaning the kitchen until after eating to avoid sweeping away luck
In some communities, New Year’s Day parades and block parties feature food, music, and street performances celebrating Southern food traditions. The National Hoppin’ John Day in South Carolina includes cook-offs, stories, and music honoring Gullah Geechee culture.
Hoppin’ John and Collard Greens Recipes
To celebrate the good luck of Hoppin’ John and collard greens, here are some popular recipes:
Traditional Hoppin’ John
- 1 pound dried black-eyed peas
- 1 small smoked ham hock
- 1 cup rice
- 1 onion, chopped
- Salt and pepper to taste
Soak peas overnight. Cook with ham hock and vegetables until tender. Remove ham bone, then mix in rice and cook until liquid is absorbed.
Spicy Collard Greens
- 3 bunches collard greens, washed and chopped
- 1 smoked ham hock
- 1 onion, diced
- 2 cloves garlic, minced
- Hot sauce, to taste
- 4 cups chicken or vegetable broth
Simmer ham hock for 1 hour. Add onions, garlic, broth, and greens. Cook until tender, 1-2 hours. Season with hot sauce.
Conclusion
Hoppin’ John and collard greens have become ingrained in American Southern food culture. The tradition symbolizes hopes for a prosperous new year. While the dishes themselves vary regionally, their lucky associations remain constant. This good fortune stems from cultures across the world celebrating rebirth and abundance through special foods. On New Year’s Day, Southerners stew pots of greens and peas to represent wealth and plenty in the coming days.