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Swiss Chard with Black-eyed Peas

Serves 4
Time 9 hr
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.
Ingredients
  • 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
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Method

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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.