I received a big bunch of mustard greens in my CSA box and searched for an interesting way to prepare them. I stumbled across this 5 star Cooking Light recipe with black-eyed peas. I was able to find the black-eyed peas at Whole Foods after striking out at three local supermarkets. It is funny how some foods are so hard to find in certain areas.
I thought that the greens were spectacular. I loved the little bit of heat from the jalapeno, the sweetness of the balsamic, the crunch of the bacon, and the creaminess of the black-eyed peas. Matt thought that the caraway was a little overpowering. I only added 1 1/2 teaspoons instead of 2. Next time I will scale it down to about 1 teaspoon. I should have bought an extra can of black-eyed peas when I was at Whole Foods since this recipe is a keeper. I am hoping for more mustard greens this week! They are such a nutritional powerhouse and are quite delicious too!
Warm Salad of Mustard Greens and Black-Eyed Peas Recipe - MyRecipes.com:
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 (I suggest only 1 teaspoon)
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
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."