Black-Eyed Peas with Swiss Chard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This hearty, soupy side dish pairs nicely with chicken. Look for Swiss chard with other greens in the produce section. Ingredients:
1 pound swiss chard |
1 1/2 cups dried black-eyed peas |
1 teaspoon olive oil |
1 cup finely chopped onion |
1 1/2 tablespoons tomato paste |
2 garlic cloves, minced |
2 cups fat-free, less-sodium chicken broth |
1 cup (4 ounces) crumbled feta cheese |
1 tablespoon chopped fresh oregano |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup fresh lemon juice |
Directions:
1. Wash Swiss chard thoroughly. Remove and chop stems. Slice leaves into (1-inch) strips.
2. Place peas in a large Dutch oven; cover with water to 2 inches above beans. Bring to a boil; cook 5 minutes. Drain peas; set aside. Wipe pan with a paper towel.
3. Heat oil in pan over medium-high heat. Add onion; sauté 2 minutes. Add tomato paste and garlic; cook 1 minute, stirring constantly. Stir in peas and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until peas are tender. Stir in chard stems and cheese; cover and cook 4 minutes. Stir in chard leaves, oregano, salt, and pepper; cover and cook 2 minutes. Stir in lemon juice.
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