Black-Eyed Peas With Bacon and Escarole
Serves 2 as main dish; serves 4 as side dish|
Hands-On Time:
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Total Time:
Ingredients
Directions
- In a large skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
- 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.
- 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.
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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