Recipe and Cooking Techniques: Black-Eyed Peas and Greens

Here’s a dish in the fine tradition of Southern Cooking.  It is very easy to make and you can use either fresh, frozen or dried peas.  Just prepare the peas as directed.  Enjoy!

Hands-on Time: 15 minutes.               Total time: 60 minutes

Serve over hot cooked long-grain white or brown rice.  Frozen black-eyed peas are economical and available year-round, but in the summer months you can use fresh-shelled peas, if you prefer.


2   slices smoked bacon

½  cup chopped onion

2   cups fat-free, lower-sodium chicken broth

2   cups water

½  teaspoon kosher salt

½  teaspoon freshly ground black pepper

1   (1 pound) bag frozen black-eyed peas thawed

1   (12 ounce) bunch fresh turnip greens, trimmed and coarsely chopped

2   tablespoons pepper vinegar


1.         Cook bacon in a Dutch oven over medium heat until crisp.  Remove bacon from pan using a slotted spoon, reserving drippings in pan.  Crumble bacon.

2.         Add onion to drippings in pan; sauté 4 minutes, stirring occasionally.  Stir in broth and the next 5 ingredients (through greens); bring to boil.  Reduce heat, and simmer for 55 minutes or until peas are tender, stirring occasionally and skimming as necessary.   Stir in vinegar.  Ladle about 1 1/3 cups pea mixture into each of 4 bowls; top evenly with crumbled bacon.

Serves 4

Calories 282     Fat 6.3g (sat 1.8g, mono 2.4g, poly 0.7g)    Protein 15.7g

Carb 43.2g            Fiber 11.3g   Chol 8mg      Iron 3.9mg           

Sodium 593mg      Calc 213mg

Recipe by Julianna Grimes & Wendy Kalen

Cooking Light Magazine December 2011


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