Warm Salad of Mustard Greens and Black-Eyed Peas

recipe
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.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 168
Caloriesfromfat 43 %
Fat 8.1 g
Satfat 2.6 g
Monofat 4 g
Polyfat 0.9 g
Protein 7 g
Carbohydrate 18 g
Fiber 5.4 g
Cholesterol 8 mg
Iron 2.5 mg
Sodium 358 mg
Calcium 127 mg

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

Preparation

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.

Note:

October 2001
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