Monday, October 28, 2013

Warm Salad of Mustard Greens and Black-Eyed Peas

Kale is awesome of course, but if you've overdosed on this vegan superstar, try other leafy greens for a little variety. I very rarely buy mustard greens, so they were a nice change of pace in this warm salad. Mustard greens are loaded with folate, and they'll still have strong flavor and great texture even after wilting.

  • 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
1. Cook the bacon in a large skillet coated with cooking spray over medium heat until crispy - about 5 to 6 minutes.  Remove from the pan.

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.

Nutrition Info:
4 servings (3/4 cup), Calories 168

Tasting Notes:
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. 


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