Lunch: Black-Eyed Peas and Greens

Recipe by Julianna Grimes Serve over hot cooked long-grain white or brown rice. Frozen black-eyed peas are economical and available year-round, but in the summer months, you can use fresh shelled peas, if you prefer.

Ingredients

2 slices smoked bacon
1/2 cup chopped onion
2 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (1-pound) bag frozen black-eyed peas, thawed
1 (12-ounce) bunch fresh turnip greens, trimmed and coarsely chopped
2 tablespoons pepper vinegar

Instructions

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, reserving drippings in pan. Crumble bacon.
Add onion to drippings in pan; sauté 4 minutes, stirring occasionally. Stir in broth and the next 5 ingredients (through greens); bring to a boil. Reduce heat, and simmer for 55 minutes or until peas are tender, stirring occasionally and skimming as necessary. Stir in vinegar. Ladle about 1 1/3 cups pea mixture into each of 4 bowls; top evenly with crumbled bacon.

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