Warm Salad of Mustard Greens and Black-eyed Peas

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Fate, Texas in 1991. From "Catsrecipes Y-Group"

Ingredients

• 2 bacon slices chopped
• 12 cups torn mustard greens stems removed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• ½ cup chopped green onions
• 2 teaspoons caraway seeds
• 3 garlic cloves minced
• 1 jalapeño pepper seeded and chopped
• 16 ounce can black-eyed peas rinsed and drained
• ¼ cup balsamic vinegar

Procedures

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan reserving 1 tablespoon drippings in pan then set bacon aside.
3. Add greens and cook 4 minutes.
4. Combine greens, salt and black pepper in a large bowl then set aside.
5. Add oil to pan then stir in onions, caraway seeds, garlic and jalapeño then cook 1 minute.
6. Add peas and cook 1 minute.
7. Stir in vinegar and bring to a boil.
8. Add pea mixture to greens mixture then sprinkle with reserved bacon.