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Black-Eyed Peas and Greens

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 15 mins
Total time 1 hr
Yield Serves 4
Serve over hot cooked long-grain white or brown rice. Frozen black-eyed peas are economical and available year-round, but in the summer months, you can use fresh shelled peas, if you prefer.

Ingredients

  • 2 slices smoked bacon
  • 1/2 cup chopped onion
  • 2 cups fat-free, lower-sodium chicken broth
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (1-pound) bag frozen black-eyed peas, thawed
  • 1 (12-ounce) bunch fresh turnip greens, trimmed and coarsely chopped
  • 2 tablespoons pepper vinegar

Nutrition Information

  • calories 282
  • fat 6.3 g
  • satfat 1.8 g
  • monofat 2.4 g
  • polyfat 0.7 g
  • protein 15.7 g
  • carbohydrate 43.2 g
  • fiber 11.3 g
  • cholesterol 8 mg
  • iron 3.9 mg
  • sodium 593 mg
  • calcium 213 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, reserving drippings in pan. Crumble bacon.

  2. Add onion to drippings in pan; sauté 4 minutes, stirring occasionally. Stir in broth and the next 5 ingredients (through greens); bring to a boil. Reduce heat, and simmer for 55 minutes or until peas are tender, stirring occasionally and skimming as necessary. Stir in vinegar. Ladle about 1 1/3 cups pea mixture into each of 4 bowls; top evenly with crumbled bacon.