You can substitute any kind of southern greens for the kale (the original calls for collards); just make sure they are washed well, tough stems are removed, and they are sliced as thinly as possible.
6 Servings
8 ounces thick sliced peppered bacon, chopped
6 ounces day-old cornbread
1 tablespoon butter
1/2 teaspoon crushed red pepper flakes
1 large red bell pepper, diced
1 pound kale, washed, tough stems removed, and very thinly sliced
4 green onions, sliced
2 15 oz. can black-eyed peas, rinsed and drained well
2 tablespoons red wine vinegar
2 teaspoons honey
- In a large skillet, cook the bacon until crisp; remove the bacon to paper towels to drain.
- Pour the bacon fat into a separate container and reserve.
- Heat 1 tablespoon of the bacon fat in the same skillet over medium heat.
- Cut the cornbread into roughly 1/2 inch squares and add them to the bacon fat. Stir well to coat the pieces, and continue cooking, stirring often, until the pieces are brown and crisp.
- Remove from the skillet and set aside.
- Melt the butter and an additional 2 tablespoons of bacon fat in the skillet; add the crushed red pepper and stir for a second or two.
- Add the bell pepper and kale; stir until the kale is wilted.
- Stir in the green onions and black-eyed peas; stir over the heat until both are heated through.
- Mix the vinegar and honey; pour over the kale mixture.
- Add the bacon and heat for two minutes, stirring so that the ingredients are mixed well.
- Transfer the mixture to a serving platter, sprinkle with the croutons, and serve.
Amount Per Serving
Calories 304 Calories from Fat 100
Percent Total Calories From: Fat 33% Protein 19% Carb. 46%
Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 4 g
Cholesterol 38 mg
Sodium 761 mg
Total Carbohydrate 35 g
Dietary Fiber 2 g
Sugars 0 g
Protein 15 g
Vitamin A 90% Vitamin C 133% Calcium 0% Iron 17%