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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:

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.
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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