Warm Collard and Black-Eyed Pea Salad

Ingredients

2 tablespoons plus 1 teaspoon olive oil, divided
¼ cup minced shallot
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar
¼ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon maple syrup
1 tablespoon minced garlic
1 pound collard greens, stems removed, thinly sliced
1 cup rinsed and drained canned black-eyed peas

Directions

1. Heat a 4-quart sauté pan over medium heat and add 1 teaspoon olive oil.
2. Add shallot and cook for 3 to 4 minutes or until browned.
3. In a small mixing bowl, whisk together remaining olive oil, Dijon mustard, red wine vinegar, salt, pepper, maple syrup and garlic. Set aside.
4. Add collard greens to pan, top with prepared dressing and stir to combine.
5. Cook for 5 to 6 minutes or until greens are softened but still bright green.
6. Add black-eyed peas and toss to combine before serving.
7.  

Nutrition Information

Serves 4
Serving size: 1 cup (100 grams)

125 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 321mg sodium, 13g carbohydrate, 6g fiber, 2g sugar, 5g protein, N/A potassium, N/A phosphorus