Hippie John

Author Notes

I make this dish every New Year's Day. It's my take on Hoppin' John, the traditional luck-bringing dish in the American South. The classic version is made with collards, black-eyed peas, and rice stewed with smoked pork hocks; my version is vegetarian, a salad made with chard and brown rice. It's different enough from the original that friends who grew up with Hoppin' John have been sure to point out to me that my dish is nothing like the real thing. Hence the name change, which more accurately reflects my Berkeley roots anyway.

Eat it any day of the year, or try it with chickpeas or white beans. The proportions are easy to adjust if you want, say, extra greens or less rice, and there is plenty of room for variation of the kinds of vegetables you use. Don't be alarmed by the large amount of dressing; there will be more than you need, so just store the excess in the refrigerator for use later (hint: toss potatoes in it before you roast them). The greens hold up well and even benefit from sitting in the dressing for a while, so go ahead and make this a few hours ahead of time and keep it cold. It's even held up well overnight for me. It works great as a side dish for a big dinner, but on its own, it's also a filling meal. —vvvanessa