Black-Eyed Peas with Swiss Chard

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

Preparation

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.