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Black-Eyed Peas with Swiss Chard

Yield 8 servings (serving size: 3/4 cup)
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

Nutrition 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

How to Make It

  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.