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.
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'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.
Read MoreVery yummy dish. I used collard greens and reduced the caraway to 1 tsp. - which was plenty. I used bacon drippings in place of the olive oil. Great with baked Mac & cheese!
Read MoreI wasn't sure how these flavors would all come together. It turned out soooooo declicious! Will definitely make this one again.
Read MoreI 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.
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