Warm salad of black-eyed peas, wilted mustard greens and bacon

Time 1 hour 10 minutes
Yields Serves 4
Warm salad of black-eyed peas, wilted mustard greens and bacon
(Carlos Chavez / Los Angeles Times)

In a 2-quart lidded soup pot or cast-iron casserole, heat 1 tablespoon of olive oil and cook the onions and garlic over medium-low heat until softened, 8 to 10 minutes.


When the vegetables are soft, add the dried beans, bay leaf and thyme and enough water to cover (1 1⁄2 to 2 cups). Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid. After about 10 minutes, check the beans to make sure that there’s enough water (add more if necessary; there should be enough liquid to cover) and add three-fourths teaspoon salt. Continue cooking until tender, about 20 more minutes (this may vary). Take off the heat and set aside the beans. You should have about 3 cups of cooked beans.


While the beans are cooking, cook the bacon in a heavy-bottomed soup pot over low heat until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and set aside; keep the pot on the heat.


In the same pot in which you cooked the bacon, over medium heat, add the mustard greens, a little at a time, stirring constantly so that they wilt. Add all the greens and stir to coat. Continue to cook over medium-low heat until the greens are wilted, dark green and very tender, about 8 to 10 minutes. Take off the heat and set aside.


Toast or grill the slices of bread. In a large bowl, stir together 2 tablespoons olive oil and the sherry vinegar. Add 3 cups of the cooked beans, the warm mustard greens, the bacon and the mâche. Toss the salad together until combined, then divide among four plates and top with a slice of toasted bread. Serve immediately.

Mache can be found at farmers markets and well-stocked supermarkets.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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