The soft, sweet nature of black-eyed peas is a fine contrast for the somewhat bitter greens called for here. Rather than using the traditional ham hock or salt pork to cook with the greens, try Southern country ham or Italian prosciutto.

Makes 10 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 2 hours (plus overnight soaking)

EASE OF PREPARATION: Easy

8 ounces dried black-eyed peas (1 1/3 cups)
Salt to taste
2 pounds greens, such as collards, kale and/or escarole, trimmed and washed
1 tablespoon canola oil
2 ounces country ham (see Note) or prosciutto, diced (1/2 cup)
2 tablespoons red-wine vinegar, or to taste
Freshly ground pepper to taste

1. Soak peas overnight in cold water. (Alternatively, place peas in a large saucepan, cover with water and bring to a simmer. Cook for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain peas, rinse well and place in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until tender, about 45 minutes. Add salt to taste. Let sit, covered, for 1/2 hour, then drain and rinse.
2. Slice greens into 1/4-inch-wide strips. Heat oil in a very large skillet or casserole over high heat. Add ham (or prosciutto) and sauté until lightly browned, about 2 minutes. Add the greens and cook, stirring constantly, until wilted, 5 to 10 minutes, adding more water if necessary. Add the reserved black-eyed peas and heat through.
3. Season with vinegar, salt and pepper and serve.

NUTRITION INFORMATION: Per serving: 61 calories; 2 g fat (0 g sat, 1 g mono); 4 mg cholesterol; 7 g carbohydrate; 5 g protein; 4 g fiber; 201 mg sodium; 231 mg potassium.
Nutrition bonus: Vitamin A (128 % daily value), Vitamin C (66% dv), Folate (41% dv), Calcium (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1/2 fat

TIP: Note: Dry, salt-cured and aged between 90 and 180 days, country ham is the pork of choice when preparing Southern-style greens; a little goes a long way. You can find it online at country-ham.com and at countryham.org.

MAKE AHEAD TIP: Prepare through Step 2; cover and refrigerate up to 2 days. Reheat on the stovetop or in the microwave.

This is a great simple recipe. We enjoy it over rice as a quick dinner.

Theresa, Central, MA