Black-Eyed Peas with Swiss Chard

This hearty, soupy side dish pairs nicely with chicken. Look for Swiss chard with other greens in the produce section.


8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 177
Caloriesfromfat 20 %
Fat 4.1 g
Satfat 2.3 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 11.5 g
Carbohydrate 25.1 g
Fiber 4.8 g
Cholesterol 13 mg
Iron 3.8 mg
Sodium 463 mg
Calcium 142 mg


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


Wash Swiss chard thoroughly. Remove and chop stems. Slice leaves into (1-inch) strips.

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.

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.

March 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note