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Black-Eyed Peas With Bacon and Escarole

Black-eyed Peas With Bacon and Escarole
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Serves 2 as main dish; serves 4 as side dish| Hands-On Time: | Total Time:


  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.
By March, 2010

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
What does this mean? See Nutrition 101 .

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.