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)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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