Swiss Chard with black eyed peas
Swiss Chard with black eyed peas

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, swiss chard with black eyed peas. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Swiss Chard with black eyed peas is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Swiss Chard with black eyed peas is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook swiss chard with black eyed peas using 9 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Swiss Chard with black eyed peas:
  1. Make ready 3 small bunches of swiss chard. ( almost 5 cups of minced swiss
  2. Prepare 1 cup black eyed peas
  3. Take 2 tbsp olive oil
  4. Take 8 garlic gloves (minced)
  5. Take 2 diced onions
  6. Take to taste Salt
  7. Take 1 tsp chilli powder (optional)
  8. Prepare 1 bunch green fresh coriander
  9. Make ready juice of one lemon
Steps to make Swiss Chard with black eyed peas:
  1. Wash the swiss chard very well, and drain it.
  2. Chop the stalks and the leaves into thin slices.
  3. In a pot boil the swiss chard till it becomes tender.
  4. Remove it from the heat, and drain it.
  5. Boil the black eyed peas in water (soaked overnight).
  6. In a large pot, heat the oil and fry the onion till it becomes translucent.
  7. Add the garlic, chilli powder (if used), and chopped green coriander.
  8. After it is well cooked, keep aside quarter of the quantity to add it later for garnishing.
  9. Add the chard and the beans to the pot and around one cup of water
  10. Simmer gently until the chard has wilted and softened.
  11. Put the garnish on top of the plate and serve it with lemon and pita bread.
  12. Notes: usually we cook the white swiss chard - * the traditional way is to separate stalks from the leaves and cut each separately then boil the stalks till tender and add back to the stew. - * You may first boil the black eyed peas until it is half cooked, then add the chard and boil it all together in the same pot. - * don't turn off the stove until the water is fully evaporated.
  13. Made by: Samah Baroudi

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