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Ingredients

For Risotto:

• 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

For Southern Greens:

• 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"
• 1 teaspoon lemon zest
• 2 tablespoons good quality extra-virgin olive oil for "dressing"
• 1 tablespoon Parmesan
• Salt and freshly cracked pepper

Description

Food Network Invites You To Try This Black-Eyed Pea Risotto With Bacon And Southern Greens Recipe From Guy Fieri.

Food Network