April 28th – May 2nd, 2008
 
Warm Salad of Mustard Greens and Black-Eyed Peas
Yield:  4 servings; serving size:  ¾ cup

• 2 bacon slices, chopped
• 12 cups torn mustard greens, stems removed (about 12 ounces) 
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• ½ cup chopped green onions
• 2 teaspoons caraway seeds
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped
• 1 (16-ounce) can black-eyed peas, rinsed and drained
• ¼ cup balsamic vinegar

Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside.  Add greens; cook 4 minutes or until wilted.  Combine greens, salt, and black pepper in a large bowl, set aside.  Add oil to pan.  Stir in onions, caraway seeds, garlic, and jalapeno; cook 1 minute.  Add peas; cook 1 minute.  Stir in vinegar, and bring to a boil.  Add pea mixture to greens mixture.  Sprinkle with reserved bacon. 

Nutrition Facts Per Serving
Calories:  168
Protein:  7 g
Carbohydrates:  18 g
Total fat:  8.1 g
Saturated Fat:  2.6 g
Fiber:  5.4 g
Cholesterol:  8 mg
Sodium:  358 mg                                               

Brought to you by: Gretchen Heggerick, MSRD
                                                                             www.cookinglight.com.