Fourth of July Salad Recipe

Southern Living Version of Hopping John

6 slice(s) bacon, cut into 1/2-inch strips
2 tablespoon(s) unsalted butter
1 1/2 cup(s) onion, chopped
1 cup(s) celery, chopped
1 cup(s) carrots, chopped
2 teaspoon(s) kosher salt
1/4 teaspoon(s) fresh-ground pepper
2 clove(s) garlic, minced
4 cup(s) (about 1/2 pound) collard greens, chopped and rinsed
3 1/4 cup(s) (8 ounces dried) cooked black-eyed peas
Directions
Cook the bacon in a large saucepan over medium-high heat until browned. Transfer to paper towels to drain and pour off all but 1 tablespoon bacon fat. Add 1 tablespoon butter and melt. Add the onion, celery, and carrots, 1 teaspoon salt, and 1/8 teaspoon pepper and cook until vegetables are just tender, about 10 minutes. Set aside.
Place 1 tablespoon butter and the garlic in another large saucepan over medium-high heat. Once the garlic is cooked through, add the collard greens and cook them until they are just tender -- about 5 minutes.
Stir in the peas, bacon, and vegetables and warm through. Season with remaining salt and pepper and serve immediately.

Reprinted with permission of Heart Communications