- 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 flakes
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.
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