Black-Eyed Pea Risotto With Bacon And Southern Greens Recipe

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Guy Fieri on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons olive oil

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

1 cup yellow onion, diced

Kosher salt and fresh cracked pepper

2 celery stalks, diced

4 tablespoons red wine vinegar, plus 1 tablespoon more for "dressing"

Salt and freshly cracked pepper

1 tablespoon seeded and diced fresh jalapeno pepper

1 teaspoon seeded and diced fresh serrano chile

2 tablespoons good quality extra-virgin olive oil for "dressing"

3 tablespoons butter

1 tablespoon Parmesan

2 quarts chicken stock, hot

6 slices center cut bacon, cooked and cut into 1/2-inch pieces, reserve 2 tablespoons bacon fat

8 ounces dried black-eyed peas, soaked and cooked

2 cups Arborio rice

3 tablespoons freshly grated Parmesan

1 teaspoon minced garlic

1 teaspoon lemon zest

2 tablespoons butter, to finish

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