Wilted Winter Greens & Black-Eyed Peas
For this sauté, soft, smooth black-eyed peas make a mellow match for the assertive flavors of dark leafy greens. Country ham or Italian prosciutto makes a nice change from the salt pork or ham hocks that greens are traditionally cooked with.
Make Ahead Tip: Prepare through Step 2; cover and refrigerate up to 2 days. Reheat on the stovetop or in the microwave.
Note: Dry, salt-cured and aged between 90 and 180 days, country ham is potent, salty and delicious; a little goes a long way. You can find it online at country-ham.com and at countryham.org.
1 1/2 vegetable, 1/2 fat