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CARLA HALL Hoppin’ John Rolls

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Make this dish tonight!


  • 1 bunch Swiss chard (stems removed)
  • 2 cups white rice (cooked)
  • 1 cup ham steak (julienned)
  • 1 can black-eyed peas (drained and rinsed, 14 ounces)
  • 2 tablespoons chow chow
  • 1 cup chicken stock
  • 1 tablespoon olive oil
  • 1 pint grape tomatoes
  • 1 clove garlic (finely grated or minced)
  • 1 pinch chili flakes
  • 1/2 cup white wine
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 1/2 cup basil (chopped)
  • kosher salt and freshly ground black pepper (to taste)
  • Fill a large pot with salted water and bring to a boil. Add the Swiss chard leaves and cook for 2 minutes. Immediately drain and transfer leaves to an ice bath to cool. Remove cooled leaves and dry well.
  • In a large mixing bowl, add rice, ham, black-eyed peas, chow chow and paprika. Chop 2 of the blanched leaves and add them to the bowl. Mix to combine.
  • Lay out one blanched Swiss chard leaf flat on a work surface. Leaving a 1-inch space, spoon about 2 heaping tablespoons at the stem end of the blanched leaf. Fold in the sides and roll up tightly like a cigar. Repeat with remaining leaves and filling.
  • Place a high-sided pan on the stove top. Add the stuffed Swiss chard leaves, seam-side-down into the pan. Add about 1 cup stock to the pan. Bring to a simmer, close with a lid, and allow leaves to steam for 5-10 minutes.
  • Meanwhile, place a skillet over medium-high heat. Add the olive oil and the tomatoes. Season with salt and pepper. Cook until the tomatoes start to burst. Add garlic and chili flakes and saute for one more minute. Add the wine and vinegars and bring to a simmer. Cook until reduced by half. Remove from heat and season to taste with salt and pepper. Add fresh basil and stir to combine.
  • Serve a Hoppin’ John roll with a spoonful of tomatoes on top.
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