Prep: 15 min., Cook: 22 min.

Makes 4 cups

Ingredients

• 8  bacon slices
• 1  (16-oz.) package frozen mixed greens, thawed and drained
• 1/2  medium-size sweet onion, chopped
• 1  teaspoon  minced garlic
• 1 1/2  cups  frozen corn, thawed
• 1  serrano chili pepper, minced
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 2  tablespoons  cider vinegar
• Pork rinds
• Sweet potato chips
• Hot sauce

1. Cook bacon in a large skillet over medium-high heat 7 to 9 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.

2. Sauté greens, onion, and garlic in hot drippings 7 to 10 minutes or until tender. Stir in corn and next 3 ingredients, and cook 3 minutes or until thoroughly heated. Remove from heat, and stir in vinegar. Sprinkle with bacon. Serve warm with pork rinds, sweet potato chips, and hot sauce

Red Pepper-Black-eyed-Pea Salsa

Prep: 20 min.

Makes 3 cups

Ingredients

• 1  (15.8-oz.) can black-eyed peas, rinsed and drained
• 1  (12-oz.) jar roasted red bell peppers, finely chopped
• 3  green onions, thinly sliced
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  chopped fresh oregano
• 2  tablespoons  lemon juice
• 1 1/2  teaspoons  hot sauce
• 3/4  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper

1. Stir together all ingredients in a large bowl. Cover and chill until ready to serve.

(images from southernliving.com)