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
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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, 0g saturated fat, 0mg cholesterol, 220mg sodium, 33g carbohydrate (7g 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.

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