Saturday, October 02, 2010


serves 2 as main dish; serves 4 as side dish

4 slices bacon
4 cloves garlic, sliced
1 bunch escarole, torn into 3-inch pieces (about 10 cups)
kosher salt and black pepper
1 15.5-ounce can black-eyed peas, rinsed, or a heaping 1/2 cup dried black-eyed peas, soaked and cooked

In a large skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble. Add the garlic to the bacon drippings and cook, stirring, until golden brown, 1 to 2 minutes. Add the escarole, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until beginning to wilt, 2 to 3 minutes. Add the black-eyed peas and ¼ cup water and cook, tossing occasionally, until heated through, 2 to 3 minutes. Sprinkle with the bacon before serving.

bacon recipe courtesy of: Real Simple

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