Swiss Chard with Black-Eyed Peas

Had I the fore-thought I would have bought dried peas and soaked them overnight, then cooked them off before beginning this dish. Because I didn’t, I used canned peas, but fresh-cooked are always the better option. This is a great dish which can be eaten as a vegetarian main course (as the beans offer about 12 grams of protein), or as a flavorful side to something meaty.

Ingredients:

1 cup black-eyed peas , drained & rinsed
3/4 cup low-sodium vegetable broth, divided
1 cup chopped red onion
2 cloves garlic, chopped
1 bunch Swiss chard, stems and leaves sliced separately, divided
1/4 teaspoon crushed red pepper

Directions:

  • Heat 1/2 cup broth to a simmer in a large skillet over medium-high heat
  • Add onion, garlic and chard stems and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes

  • Add the chard leaves, black-eyed peas, crushed red pepper, and remaining 1/4 cup broth and cook over medium heat, covered, for about 3 minutes

We served this with some pork tenderloin that was seared in balsamic vinegar and fresh rosemary.

The combination was quite lovely.

Inspired by this recipe on Whole Foods’ site.

swiss-chard

Leave a Reply

Your email address will not be published. Required fields are marked *