Quick Cooked Greens with Bacon and Black-Eyed Peas

Name: Quick Cooked Greens with Bacon and Black-Eyed Peas
Ingredients: 1/2 pound, black-eyed peas, soaked until rehydrated, overnight or at least 4 hours; 1 , bay leaf; 4 cloves, garlic, whole; 7 cups, water; 1 1/2 teaspoons, table salt; 1 1/2 teaspoons, table salt; 2 pounds, kale, collard, mustard or turnip greens; stemmed, washed in 2 or 3 changes of clean water and coarsely chopped; 4 slices, bacon (about 4 ounces), cut crosswise into thin strips; , vegetable oil; 1/2 , medium onion, chopped fine; 2 medium cloves, garlic, minced; 2 teaspoons, cider vinegar; , Table salt

Side Dishes
Pork
Vegetables

Appears in Cook's Illustrated January/February 1995

For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

SERVES 4 as a main course 6 to 8 as a side dish

TIME 1¾ hours, plus 4 hours soaking

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