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.
- 1 cup black-eyed peas, drained and rinsed
- 3/4 cup vegetable stock, 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
- Heat 1/2 cup stock 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 stock 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.