Hoppin' John with Turnips and Turnip Greens Recipe

This Hoppin’ John delivers classic Southern soul with a flavorful twist from harissa and warm spices.
The optional ham hock adds smoky richness, but the dish still develops complexity when made vegetarian.
Turnips soften during the braise and add body, while fresh greens and scallions bring brightness to the finished dish.

Todd Richards spices up his family recipe for this Southern favorite (showcasing black-eyed peas and often enjoyed on New Year’s Day) with harissa for extra heat. Richards makes the traditional ham hock optional so that vegetarians can enjoy the dish as well; smoked paprika and cumin ensure a similar savory depth with or without the meat. Turnips become soft and tender after a quick braise, adding body to the dish.

What is harissa?

Harissa is a peppery, garlicky, and smoky chile paste or sauce originally from Tunisia that’s widely used in dishes across North Africa. It can have moderate to spicy heat depending on the chiles it’s made with and has a multitude of uses. Though not a typical ingredient in Hoppin’ John, harissa lends an unmistakable, welcome warmth here — you’ll need two tablespoons of paste for this recipe. Look for it in a tube or jar at most grocery stores.

What is yellow rice?

Hoppin’ John is usually served with rice, and Richards recommends yellow or white here. Though Carolina Gold is a classic option, no rice is inherently yellow. Rather, yellow rice is simply long-grain white rice cooked with turmeric, saffron, or annatto for color and subtle flavor, often along with onion and garlic plus spices that vary by region. It’s a common dish in Spanish, Caribbean, Indian, Middle Eastern, and South African cuisines — we recommend a Spanish-style yellow rice made with turmeric to accompany this recipe.