Black-Eyed Peas With Bacon and Escarole

Black-eyed Peas With Bacon and Escarole
 Con Poulos
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Serves 2 as main dish; serves 4 as side dish
preparation
20
minutes
cooking
20
minutes

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.
Kate Merker
February 2010

Nutritional Information

  • Per Serving
  • Calories 111
  • 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
What does this mean? See Nutrition 101.

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