Black-Eyed Pea Risotto with Bacon and Southern Greens

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["8 ounces dried black-eyed peas, soaked and cooked", "2 tablespoons olive oil", "3 tablespoons butter", "1 cup yellow onion, diced", "2 celery stalks, diced", "1 tablespoon seeded and diced fresh jalapeno pepper", "1 teaspoon seeded and diced fresh serrano chile", "1 teaspoon minced garlic", "2 cups Arborio rice", "2 quarts chicken stock, hot", "2 tablespoons butter, to finish", "3 tablespoons freshly grated Parmesan", "Kosher salt and fresh cracked pepper", "6 slices center cut bacon, cooked and cut into 1/2-inch pieces, reserve 2 tablespoons bacon fat", "3 cups Swiss chard, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons", "3 cups collard greens, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons", "4 tablespoons red wine vinegar, plus 1 tablespoon more for ""dressing"".

Yes, Black-Eyed Pea Risotto with Bacon and Southern Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.