Warm Salad Of Mustard Greens And Black-Eyed Peas

• 2 bacon slices, chopped
• 12 cups torn mustard greens, stems removed (about 12 ounces)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 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
• 1/4 cup balsamic vinegar

1. 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.

bacon, torn mustard greens, salt, black pepper, extravirgin olive oil, green onions, caraway seeds, garlic, pepper, blackeyed peas, balsamic vinegar

Taken from www.myrecipes.com/recipe/warm-salad-of-mustard-greens-black-eyed-peas (may not work)