Wilted Greens and Black-Eyed Peas - Rachael Ray Every Day

    Wilted Greens and Black-Eyed Peas

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    Publish date:
    Wilted Greens and Black-Eyed Peas
    • Prep Time
    • 6Servings

    Ingredients

    • 1 1/2 tablespoons cider vinegar
    • Salt
    • 1/4 cup EVOO
    • 1 bunch swiss chard, stems discarded and leaves thinly sliced
    • 1 bunch beet greens, stems discarded and leaves thinly sliced
    • 1 can (15 oz.) black-eyed peas, rinsed
    • 3 1/4 cups day-old coarsely crumbled cornbread
    • 1/4 pound smoked ham, chopped
    • Hot sauce

    Preparation

    In a small bowl, whisk together the vinegar and 1/4 tsp. salt; whisk in the EVOO.

    In a large bowl, sprinkle the chard and beet greens with 1/2 tsp. salt. Massage the greens with your hands until slightly wilted, about 2 minutes. Stir in the black-eyed peas, corn bread and ham. Add the vinaigrette and season with hot sauce; toss to coat.