8 ounces dried black-eyed peas, soaked and cooked
2 tablespoons olive oil
3 tablespoons butter
1 cup yellow onion, diced
2 celery stalks, diced
1 tablespoon seeded and diced fresh jalapeno pepper
1 teaspoon seeded and diced fresh serrano chile
1 teaspoon minced garlic
2 cups Arborio rice
2 quarts chicken stock, hot
2 tablespoons butter, to finish
3 tablespoons freshly grated Parmesan
Kosher salt and fresh cracked pepper
6 slices center cut bacon, cooked and cut into 1/2-inch pieces, reserve 2 tablespoons bacon fat
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
4 tablespoons red wine vinegar, plus 1 tablespoon more for "dressing"
1 teaspoon lemon zest
2 tablespoons good quality extra-virgin olive oil for "dressing"
1 tablespoon Parmesan
Salt and freshly cracked pepper