Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
| Black-Eyed Pea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bacon slices chopped
- 12 cups torn mustard greens stems removed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped green onions
- 2 teaspoons caraway seeds
- 3 garlic cloves minced
- 1 jalapeño pepper seeded and chopped
- 16 ounce can black-eyed peas rinsed and drained
- ¼ cup balsamic vinegar
Directions
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan reserving 1 tablespoon drippings in pan then set bacon aside.
Add greens and cook 4 minutes.
Combine greens, salt and black pepper in a large bowl then set aside.
Add oil to pan then stir in onions, caraway seeds, garlic and jalapeño then cook 1 minute.
Add peas and cook 1 minute.
Stir in vinegar and bring to a boil.
Add pea mixture to greens mixture then sprinkle with reserved bacon.
Category:Cathy's Recipes
Category:Salad Recipes
Category:Bacon Recipes
Category:Mustard greens Recipes
Category:Green onion Recipes
Category:Caraway seed Recipes
Category:Garlic Recipes
Category:Jalapeno pepper Recipes
Category:Black-eyed pea Recipes
Category:Balsamic vinegar Recipes