Recipe Archives->Vegetarian->Chard Black Eyed

 
Swiss Chard and Black-eyed Peas
Serves 6 to 8.
 
1 pound dried black-eyed peas
2 pounds Swiss chard
4 tablespoons olive oil
2 onions, chopped
2 cloves garlic, mashed
1/4 teaspoon crushed red pepper
1/4 teaspoon allspice
1/2 cup raisins
1 cup black olives, pitted and halved
salt
 
Cook black-eyed peas according to basic directions.  Drain and
reserve 1 cup broth.  Wash and cut Swiss chard in 3-inch pieces
and set aside.  In a large saucepan, heat olive oil and saut\xe9
onions and garlic, with red pepper and allspice, until onion is
lightly browned.  Add 1 cup reserved black-eyed pea broth, raisins
and Swiss chard.  Bring to a boil, reduce heat, and simmer a few
minutes until Swiss chard is cooked.  Add olives, black-eyed peas
and salt.  Bring to a boil again, lower heat and simmer 5 minutes
to allow flavors to blend. 

Serve with whole wheat bread, beet salad and rice pudding.

Printable version: chard-black-eyed.txt.