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
4. 10 minutes. Add a little water, if needed.
5. Add the blackeyes and heat through. Season with vinegar, salt and pepper.