Many families serve black-eyed peas on New Year’s Day because it is thought that they bring good luck through the year. Although there are those who scoff at the tradition, the bottom line is that black-eyed peas are delicious, and there are dozens of ways to prepare them. Often Black-eyed peas are served alongside greens, and this luscious Black-eyed Pea and Southern Greens Salad showcases both to perfection. The idea for this salad came from a recipe featured in a new Food 52 cookbook, Food 52 Mighty Salads called Hoppin’ John Salad. The following salad is loosely adapted from that recipe, but since Hoppin’ John is a rice and bean dish, and the salad doesn’t include rice, it isn’t really appropriate to call it Hoppin’ John. Whatever you choose to call it, it will surprise you how good this dish really is.

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

1. In a large skillet, cook the bacon until crisp; remove the bacon to paper towels to drain.
2. Pour the bacon fat into a separate container and reserve.
3. Heat 1 tablespoon of the bacon fat in the same skillet over medium heat.
4. 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.
5. Remove from the skillet and set aside.
6. 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.
7. Add the bell pepper and kale; stir until the kale is wilted.
8. Stir in the green onions and black-eyed peas; stir over the heat until both are heated through.
9. Mix the vinegar and honey; pour over the kale mixture.
10. Add the bacon and heat for two minutes, stirring so that the ingredients are mixed well.
11. 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%