Black-Eyed Pea Risotto with Bacon and Southern Greens

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For Risotto:

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

For Southern Greens:

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