Warm Salad of Mustard Greens and Black-Eyed Peas

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 43%
  • Fat: 8.1g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.9g
  • Protein: 7g
  • Carbohydrate: 18g
  • Fiber: 5.4g
  • Cholesterol: 8mg
  • Iron: 2.5mg
  • Sodium: 358mg
  • Calcium: 127mg

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

  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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