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)

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

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.

Nutritional Information

Calories:

168 (43% from fat)

Fat:

8.1g (sat 2.6g,mono 4g,poly 0.9g)

Protein:

7g

Carbohydrate:

18g

Fiber:

5.4g

Cholesterol:

8mg

Iron:

2.5mg

Sodium:

358mg

Calcium:

127mg