Rating: 3.5 stars
51 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 9
  • 2 star values: 10
  • 1 star values: 6
Kate Merker

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 2 as main dish; serves 4 as side dish
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.

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  • 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.

Nutrition Facts

111 calories; fat 3g; saturated fat 1g; cholesterol 7mg; sodium 429mg; protein 7g; carbohydrates 15g; fiber 6g; iron 2mg; calcium 83mg.
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