Black-Eyed Peas and Greens

Photo: Johnny Autry; Styling: Leigh Ann Ross

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.

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 282
  • Fat: 6.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 15.7g
  • Carbohydrate: 43.2g
  • Fiber: 11.3g
  • Cholesterol: 8mg
  • Iron: 3.9mg
  • Sodium: 593mg
  • Calcium: 213mg

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

Preparation

  1. 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. 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.
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