Difficulty: Easy - for beginners
Dietary guidance: n
1 bunch collard greens (centre stalk removed): washed and torn into pieces
1 bunch turnip greens (centre stalk removed): washed and torn into pieces
1/2 bunch mustard greens (centre stalk removed): washed, and torn into pieces
2 shallots, halved and sliced thinly
1-2 Fresno chilis, chopped
4 slices good quality bacon, chopped (can substitute turkey or tofu bacon, but sautee in 2-3 tbsp. olive oil).
1/2 can black-eyed peas, rinsed and drained
Black pepper and red wine vinegar to taste
Heat bacon in a cast-iron skillet over medium-high heat, stirring often with a spatula, until fat renders (3-5 min). [If using turkey or tofu bacon heat olive oil 2 min, then add bacon and sautee 1-2 min.] Add shallots and chilis and heat another 2 min, stirring often with a spatula. Add greens, toss to coat with bacon fat, shallots and chilis, then reduce heat to medium-low and cover with a wok lid or pot top. Stir occasionally until greens are wilted (2-4 min). Turn off heat, stir in black-eyed peas. Season with pepper and red wine vinegar to taste. Serve warm.