Warm Salad of Mustard Greens and Black-eyed Peas

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mason Estate in Fate, Texas in 1991.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 bacon slices chopped
 * 12 cups torn mustard greens stems removed
 * ¼ teaspoon salt
 * ¼ teaspoon black pepper
 * 1 tablespoon extra-virgin olive oil
 * ½ cup chopped green onions
 * 2 teaspoons caraway seeds
 * 3 garlic cloves minced
 * 1 jalapeño pepper seeded and chopped
 * 16 ounce can black-eyed peas rinsed and drained
 * ¼ cup balsamic vinegar

Directions

 * 1) Cook bacon in a large nonstick skillet over medium heat until crisp.
 * 2) Remove bacon from pan reserving 1 tablespoon drippings in pan then set bacon aside.
 * 3) Add greens and cook 4 minutes.
 * 4) Combine greens, salt and black pepper in a large bowl then set aside.
 * 5) Add oil to pan then stir in onions, caraway seeds, garlic and jalapeño then cook 1 minute.
 * 6) Add peas and cook 1 minute.
 * 7) Stir in vinegar and bring to a boil.
 * 8) Add pea mixture to greens mixture then sprinkle with reserved bacon.