Swiss Chard with Black-eyed Peas

Swiss Chard with Black-eyed Peas

Serves 4
Any fresh chard will do, but rainbow chard is beautiful in this simple sauté that highlights the rich flavor of chard with added protein from the peas and a little kick of red pepper.
  • 1 cup dried black-eyed peas
  • 3/4 cup low-sodium vegetable broth, divided
  • 1 cup chopped red onion
  • 2 cloves garlic, finely chopped
  • 1 bunch Swiss chard, stems and leaves sliced separately, divided
  • 1/4 teaspoon crushed red chile pepper
You must be signed in to use shopping lists. Sign in or create account
Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.

Transfer peas to a medium pot. Add 3 cups water and bring to a boil. Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. Drain well.

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. Reduce heat to medium-low, cover and cook 5 minutes more. Add chard leaves, cooked peas, pepper, and remaining 1/4 cup broth and cook over medium heat, covered, 3 minutes. Uncover and cook 1 to 2 minutes more or until chard is wilted and peas are heated through.
Nutritional Info: 
Per Serving: 180 calories (5 from fat), 1g total fat, 220mg sodium, 33g carbohydrates, (7 g dietary fiber, 6g sugar), 12g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion