- 2 chopped Lightlife bacon slices
- Cooking spray
- 12 cups torn mustard greens
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped green onions
- 2 teaspoons caraway seeds
- 3 minced garlic cloves
- 1 seeded and chopped jalapeno pepper
- 1 (16-ounce) rinsed and drained can black-eyed peas
- 1/4 cup balsamic vinegar
2. Recoat the skillet with cooking spray and add the mustard greens; cook for 4 minutes, until the greens wilt.
3. Combine the wilted greens in a large bowl with the salt and black pepper; set aside.
4. Heat the olive oil in the pan, and add the green onions, caraway seeds, garlic, and jalapeno; cook for 1 minute.
5. Add the black-eyed peas and cook for 1 minute. Stir in the balsamic vinegar and bring to a boil.
6. Once boiling, remove from heat and add the black-eyed pea mixture to the greens. Sprinkle with the chopped bacon.
4 servings (3/4 cup), Calories 168
At first bite, I felt that the balsamic was too strong. But as I continued eating, I decided it needs to be exactly as is, in order to stand up to the pungent and strongly-flavored mustard greens. The black-eyed peas felt a little bland, but at the same time that meant they provided a nice, neutral background for the greens. I loved the caraway flavor, but I would add another bacon slice or two and leave out the jalapeno next time.