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 jalapeno pepper — seeded and chopped
1 can black-eyed peas — (16-ounce) rinsed and drained
1/4 cup balsamic vinegar
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 jalapeno; 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.
Yield: 4 servings (serving size: 3/4 cup)