This is a really good side dish! I had to cook the peas an extra twenty minutes and I used kale in place of the chard.
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.
Yield: 8 servings (serving size: 3/4 cup)
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Amount per serving
- Calories: 177
- Calories from fat: 20%
- Fat: 4.1g
- Saturated fat: 2.3g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.4g
- Protein: 11.5g
- Carbohydrate: 25.1g
- Fiber: 4.8g
- Cholesterol: 13mg
- Iron: 3.8mg
- Sodium: 463mg
- Calcium: 142mg
- 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.
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