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.
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
How to Make It
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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My only change to this recipe is to use unfiltered apple cider vinegar. That adds a nice tang without being overpowering. I love this dish and have made it many times, last night with a side of andouille sausage (just 2 ounces per person), CL's buttermilk chive biscuits, and melon. Cornbread is another good side if you don't want biscuits.
I decided to try this recipe for a twist on the traditional greens and black-eyed peas for New Year's. What a surprise! The flavors are wonderful together and will definitely become a family tradition each year. My husband even said that this was a dish worthy of adding a 5- star review on CL! We made it exactly as listed with the one exception of cutting the carraway seeds down to 1 tsp since they aren't a favorite flavor for us.
I'm surprised at all the rave reviews - this salad was different and interesting, but the balsamic vinegar was too strong, even competing with the aggressive, pungent taste of mustard greens. Loved the caraway, but would leave out the jalapeno.