Warm Salad of Mustard Greens and Black-Eyed Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Greens and peas are both good sources of folic acid. Greens lovers will enjoy the strong flavor and distinctive texture of mustard greens simply wilted in a skillet. Ingredients:
2 bacon slices, chopped |
12 cups torn mustard greens, stems removed (about 12 ounces) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon extra-virgin olive oil |
1/2 cup chopped green onions |
2 teaspoons caraway seeds |
3 garlic cloves, minced |
1 jalapeño pepper, seeded and chopped |
1 (16-ounce) can black-eyed peas, rinsed and drained |
1/4 cup balsamic vinegar |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add greens; cook 4 minutes or until wilted. Combine greens, salt, and black pepper in a large bowl, set aside. Add oil to pan. Stir in onions, caraway seeds, garlic, and jalapeño; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to greens mixture. Sprinkle with reserved bacon.
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