Warm Salad of Mustard Greens with Black-Eyed Peas and Bacon - 37g Carbs, 9g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%)
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 can black-eyed peas -- (16-ounce) rinsed and drained
1/4 cup balsamic vinegar
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.
Yield: 4 servings (serving size: 3/4 cup)
CALORIES 168 (43% from fat); FAT 8.1g (sat 2.6g,mono 4g,poly 0.9g);
PROTEIN 7g; CHOLESTEROL 8mg; CALCIUM 127mg; SODIUM 358mg; FIBER 5.4g; IRON 2.5mg; CARBOHYDRATE 18g
Greens and peas are both good sources of folic acid. Greens lovers will enjoy the strong flavor and distinctive texture of mustard greens simply wilted in a skillet.
Source: "Cooking Light, OCTOBER 2001"
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Per Serving (excluding unknown items): 247 Calories; 6g Fat (20.4%
calories from fat); 16g Protein; 37g Carbohydrate; 9g Dietary Fiber; 3mg Cholesterol; 235mg Sodium
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat
