Hoppin John Bowls and Cornbread Biscotti
Ingredients
- 1/2 pound dried black eyed peas, soaked overnight and rinsed
- 2 tablespoons olive oil or bacon drippings
- 1/2 yellow onion, finely diced
- 2 cloves garlic, finely diced
- 1 bay leaf
- 1 pan of day-old cornbread
- 1/2 cup wild rice
- 1 1/2 cups water
- 1/2 tablespoon butter
- 4 to 6 collard leaves, rinsed, stems removed, and cut into thin strips
- salt and pepper to taste
- bacon, cooked until crispy and cut into strips
- hot sauce
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