Wilted Greens and Blackeyes

2          pounds greens, such as collards, kale and/or escarole, trimmed and washed
1          tablespoon vegetable oil
2          ounces prosciutto or 3 slices bacon, diced (1/2 cup)
1 1/2   cups cooked* or 1 can (15 oz.) blackeyes, drained
1          tablespoon red-wine vinegar, or to taste
Salt and fresh ground black pepper to taste

*1/2 cup dry makes 1-1/2 cups cooked.

 

Slice greens into 1/2-inch wide strips. Heat oil in a very large skillet over high heat. Add prosciutto or bacon (omit oil if using bacon) and sauté until lightly browned, about 2 minutes. Add greens and cook, stirring constantly, until wilted, 5-10 minutes, adding a little water if necessary. Add the blackeyes and heat through. Season with vinegar, salt and pepper. Serves 4.

Nutritional Information per Serving:
Calories 179, Protein 11 g, Carbohydrates 23 g, Fat 6 g, Calories from fat 28%, Cholesterol 8 g, Fiber 9 g, Folate 150 mcg, Sodium 242 mg