Wilted Greens & Blackeyes

August 12, 2010
Posted in: Recipes

Any hearty greens will do in this recipe – kale, mustard greens, collards – you decide which are freshest.

Makes 4 servings

Ingredients
  • 2 pounds greens
  • 1 tablespoon vegetable oil
  • 2 ounces prosciutto or 3 slices of bacon, diced
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged blackeyed peas
  • 1 tablespoon red-wine vinegar
  • Salt and pepper to taste
Preparation
  1. Slice greens into 1/2 inch wide strips.
  2. Heat oil over very large skillet over high heat. Add prosciutto or bacon (omit oil if using bacon) and sauté until lightly browned, about 2 minutes.
  3. Add greens and cook, stirring constantly, until wilted, about 5-10 minutes. Add a little water, if needed.
  4. Add the blackeyes and heat through. Season with vinegar, salt and pepper.