Black-Eyed Peas With Bacon and Escarole

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Photo by  Con Poulos
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  • Serves 2 as main dish;
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 111 calories
    • Fat 3 g
    • Sat Fat 1 g
    • Cholesterol 7 mg
    • Sodium 429 mg
    • Protein 7 g
    • Carbohydrate 15 g
    • Sugar 0 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 83 mg

Ingredients

  1. Check 4 slices bacon
  2. Check 4 cloves garlic, sliced
  3. Check 1 bunch escarole, torn into 3-inch pieces (about 10 cups)
  4. Check kosher salt and black pepper
  5. Check 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.