🍴 Black-eyed Peas and Greens

 

• 1 Tbsp butter
• 1/4 onion, diced
• 1/2 bell pepper (any color), diced
• 1 zucchini, diced
• 1 small carrot, diced
• 2 celery stalks, diced
• 6-8 mushrooms, diced
• 1 tsp minced garlic
• 3 cooked bacon strips, diced
• 1 can black-eyed peas, drained and rinsed
• 1 can petite diced tomatoes
• Dash of tabasco sauce
• 1 tsp paprika
• Pepper to taste
• 10 oz greens (collard, turnip, mustard, spinach, kale or a mix)

Melt the butter in a dutch oven or large pot. Sauté the onion, bell pepper, zucchini, celery, and carrot for about 7 minutes. Add the garlic and bacon and stir. Add the black-eyed peas and tomatoes and bring to a boil. Add pepper, paprika, and tabasco to taste. Add the greens and stir until wilted. Cover and reduce heat to simmer for about 15 minutes. 

This is excellent served warm on crostini. Also makes a nice side dish to a roast or grilled chicken. Or for a meal in itself served over rice. 

I tend to add whatever veggies I have available - so the zucchini, mushrooms, carrot, etc are really optional. Feel free to leave them out or substitute.  If you don't have bacon, smoked paprika lends a nice flavor.