Black-Eyed Peas with Bacon and Escarole

This recipe is from the March 2010 Real Simple Magazine.  I’ve made it several times as a main dish and it’s actually pretty filling.

Serves 2 as main dish; serves 4 as side dish

Hands-On Time: 20m

Total Time: 20m

Ingredients

4 slices bacon

4 cloves garlic, sliced

1 bunch escarole, torn into 3-inch pieces (about 10 cups)

kosher salt and black pepper

1 15.5-ounce can black-eyed peas, rinsed, or a heaping 1/2 cup dried black-eyed peas, soaked and cooked

Directions

  1. In a large skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
  2. Add the garlic to the bacon drippings and cook, stirring, until golden brown, 1 to 2 minutes. Add the escarole, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until beginning to wilt, 2 to 3 minutes.
  3. Add the black-eyed peas and ¼ cup water and cook, tossing occasionally, until heated through, 2 to 3 minutes. Sprinkle with the bacon before serving.

If you’re interested…

Nutritional Information:

Per Serving:  Calories 111, Fat 3g, Sat Fat 1g, Cholesterol 7mg, Sodium 429mg, Protein 7g, Carbohydrate 15g, Sugar 0g, Fiber 6g, Iron 2mg, Calcium 83mg

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Black-Eyed Peas with Bacon and Escarole

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