Black-Eyed Peas and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve over hot cooked long-grain white or brown rice. Frozen black-eyed peas are economical and available year-round, but in the summer months, you can use fresh shelled peas, if you prefer. Ingredients:
2 slices smoked bacon |
1/2 cup chopped onion |
2 cups fat-free, lower-sodium chicken broth |
2 cups water |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 (1-pound) bag frozen black-eyed peas, thawed |
1 (12-ounce) bunch fresh turnip greens, trimmed and coarsely chopped |
2 tablespoons pepper vinegar |
Directions:
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, reserving drippings in pan. Crumble bacon.
2. Add onion to drippings in pan; sauté 4 minutes, stirring occasionally. Stir in broth and the next 5 ingredients (through greens); bring to a boil. Reduce heat, and simmer for 55 minutes or until peas are tender, stirring occasionally and skimming as necessary. Stir in vinegar. Ladle about 1 1/3 cups pea mixture into each of 4 bowls; top evenly with crumbled bacon.
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