Black-Eyed Peas With Bacon And Escarole Recipe

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4 slices bacon

4 cloves garlic, sliced

1 bunch escarole, torn into 3-inch pieces (about 10 cups)

kosher salt and black pepper

1 15.5-ounce can black-eyed peas, rinsed, or a heaping 1/2 cup dried black-eyed peas, soaked and cooked

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