Monday, April 11, 2011

Warm salad of mustard greens and black-eyes peas

2 bacon slices, chopped
12 oz torn mustard greens
1/4 TSP salt
1/4 TSP black pepper
1 TBSP extra-virgin olive oil
1/2 cup chopped green onions
2 TSP caraway seeds
3 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 16oz can black-eyed peas, rinsed and drained.
1/4 cup balsamic vinegar

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 TBSP dripping in pan: set bacon aside. Add grenns; cook 4 minutes or until wilted. Combine greens, salt and black pepper in a large bowl, set aside. Add oil to the pan. Stir in onions, caraway seeds, garlic and jalapeno; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to green mixture, sprinkle with bacon.

Cooking LIght October 2011

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