Black-Eyed Peas with Greens

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For a more peppery flavor, use turnip or mustard greens in this recipe.
9 servings (serving size: 1 cup)


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4 cups vegetable broth
3 cups water
2 cups fresh black-eyed peas
2 tablespoons butter
2 cups finely chopped red onion
6 cups coarsely chopped Swiss chard (about 1 pound)
1/2 teaspoon pepper
1 tablespoon hot pepper vinegar (such as Crystal)


Combine first 3 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Remove from heat.

Heat butter in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add Swiss chard and pepper. Sauté 3 minutes or until wilted; stir in vinegar. Add onion mixture to peas; stir.

Created date

March 2005

Nutritional Information

Calories 185
Caloriesfromfat 18 %
Fat 3.6 g
Satfat 1.7 g
Monofat 0.8 g
Polyfat 0.4 g
Protein 11 g
Carbohydrate 30 g
Fiber 5.4 g
Cholesterol 7 mg
Iron 4.1 mg
Sodium 586 mg
Calcium 75 mg