Warm Salad of Mustard Greens and Black-eyed Peas

Warm Salad of Mustard Greens and Black-eyed Peas Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

This Warm Salad of Mustard Greens and Black-eyed Peas is a delicious and nutritious dish that is perfect for a light lunch or dinner. The combination of hearty black-eyed peas, flavorful mustard greens, and crispy bacon makes for a satisfying and flavorful meal.

History

This recipe is a modern twist on traditional Southern cooking, where black-eyed peas are a staple ingredient. Mustard greens are also commonly used in Southern cuisine, adding a peppery flavor to the dish. By combining these two ingredients in a warm salad, you get a dish that is both comforting and nutritious.

Ingredients

2 slices of bacon, chopped
0.5 cup torn mustard greens, stems removed
0.25 tsp salt
0.25 tsp black pepper
1 tbsp extra-virgin olive oil
0.5 cup chopped green onions
2 tsp caraway seeds
3 cloves of garlic, minced
1 jalapeño pepper, seeded and chopped
16 oz (454 g) can of black-eyed peas, rinsed and drained
0.25 cup balsamic vinegar

How to prepare

Cook the bacon in a large nonstick skillet over medium heat until it becomes crisp.
Remove the bacon from the pan, but keep 1 tbsp of the drippings in the pan. Set the bacon aside.
Add the greens to the pan and cook for 4 minutes.
In a large bowl, combine the greens, salt, and black pepper. Set it aside.
Add oil to the pan and stir in the onions, caraway seeds, garlic, and jalapeño. Cook for 1 minute.
Add the peas and cook for 1 minute.
Stir in the vinegar and bring it to a boil.
Add the pea mixture to the greens mixture and sprinkle it with the reserved bacon.

Variations

Add cooked quinoa or brown rice for an extra boost of protein and fiber.
Substitute kale or spinach for the mustard greens for a different flavor profile.
Add diced tomatoes or bell peppers for a pop of color and freshness.

Cooking Tips & Tricks

Be sure to remove the stems from the mustard greens before tearing them into bite-sized pieces.

- Cooking the bacon until it is crisp will add a nice crunch to the salad.

- Adjust the amount of jalapeño pepper to suit your spice preference.

- Be sure to rinse and drain the black-eyed peas before adding them to the salad.

Serving Suggestions

This salad can be served warm or at room temperature. It pairs well with grilled chicken or fish for a complete meal.

Cooking Techniques

Be sure to cook the bacon until it is crisp to add a nice crunch to the salad.

- Cooking the greens for just a few minutes will help them retain their bright green color and crisp texture.

Ingredient Substitutions

If you don't have black-eyed peas, you can use any other type of canned beans, such as chickpeas or kidney beans.

- Feel free to use any type of greens in place of the mustard greens, such as kale, spinach, or collard greens.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

Serve this Warm Salad of Mustard Greens and Black-eyed Peas in a large bowl or on individual plates. Garnish with a sprinkle of freshly chopped parsley or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a glass of iced tea or sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Warm Salad of Mustard Greens and Black-eyed Peas contains approximately 250 calories.

Carbohydrates

This Warm Salad of Mustard Greens and Black-eyed Peas is a good source of carbohydrates, with the black-eyed peas providing complex carbohydrates that will keep you feeling full and satisfied.

Fats

The bacon and olive oil in this salad provide healthy fats that are essential for overall health. Be sure to use high-quality olive oil for the best flavor.

Proteins

Black-eyed peas are a great source of plant-based protein, making this salad a good option for vegetarians or those looking to reduce their meat consumption.

Vitamins and minerals

Mustard greens are rich in vitamins A, C, and K, as well as minerals like calcium and iron. Black-eyed peas are also a good source of vitamins and minerals, including folate and magnesium.

Alergens

This recipe contains bacon, which may be a common allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this Warm Salad of Mustard Greens and Black-eyed Peas is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Warm Salad of Mustard Greens and Black-eyed Peas is a flavorful and nutritious dish that is perfect for a light lunch or dinner. With a mix of hearty black-eyed peas, peppery mustard greens, and crispy bacon, this salad is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that has stayed with me for decades. It was a warm summer day, much like today, when I stumbled upon it in an old, dusty cookbook tucked away in the corner of a quaint little antique shop.

I had always been drawn to the world of cooking, ever since I was a young girl watching my own grandmother effortlessly whip up delicious meals in her cozy kitchen. She was my inspiration, my mentor, and my guiding light when it came to all things culinary.

As I flipped through the pages of that weathered cookbook, my eyes landed on a recipe that caught my attention: Warm Salad of Mustard Greens and Black-eyed Peas. Intrigued by the unique combination of ingredients, I knew I had to give it a try.

I purchased the cookbook without hesitation and rushed home to gather the necessary ingredients. I sourced fresh mustard greens and plump black-eyed peas from the local farmer's market, along with all the other components needed to recreate the recipe.

As I stood in my own kitchen, surrounded by the comforting scents of herbs and spices, I felt a sense of excitement and anticipation building within me. This was no ordinary dish - it was a culinary adventure waiting to unfold.

I followed the instructions meticulously, taking care to sauté the greens to perfection and simmer the peas until they were tender and flavorful. The aroma that filled the air was intoxicating, a tantalizing mixture of earthy greens and savory beans.

When the dish was finally ready, I plated it with care, garnishing it with a sprinkle of toasted almonds and a drizzle of tangy vinaigrette. The colors of the salad were vibrant and inviting, a true feast for the eyes as well as the palate.

As I took my first bite, I was transported to a world of flavors and textures unlike anything I had ever experienced before. The mustard greens added a peppery kick, while the black-eyed peas provided a hearty and satisfying base. Each bite was a symphony of tastes, a harmonious blend of sweet, spicy, and savory notes.

I savored every mouthful, relishing in the knowledge that I had discovered a new favorite recipe that would undoubtedly become a staple in my culinary repertoire. The Warm Salad of Mustard Greens and Black-eyed Peas had captured my heart and my taste buds, earning a permanent place on my dining table.

Since that fateful day, I have shared the recipe with friends and family, passing on the tradition of preparing this delicious dish to future generations. Each time I make it, I am reminded of the joy and excitement I felt when I first stumbled upon it in that old cookbook, a treasure waiting to be unearthed.

Cooking is more than just a way to nourish the body - it is a form of self-expression, a way to connect with others, and a source of endless pleasure and satisfaction. The Warm Salad of Mustard Greens and Black-eyed Peas is a testament to the power of food to inspire, delight, and bring people together in the most delicious of ways. And for that, I am eternally grateful.