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Warm Salad of Mustard Greens and Black-eyed Peas

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Fate, Texas in 1991.

Ingredients Edit

Directions Edit

  1. Cook bacon in a large nonstick skillet over medium heat until crisp.
  2. Remove bacon from pan reserving 1 tablespoon drippings in pan then set bacon aside.
  3. Add greens and cook 4 minutes.
  4. Combine greens, salt and black pepper in a large bowl then set aside.
  5. Add oil to pan then stir in onions, caraway seeds, garlic and jalapeño then cook 1 minute.
  6. Add peas and cook 1 minute.
  7. Stir in vinegar and bring to a boil.
  8. Add pea mixture to greens mixture then sprinkle with reserved bacon.

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