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Recipe Categories : Soups : Black-Eyed Peas with Swiss chard


1-pound Swiss chard
1½ cups dried black-eyed peas
1 tsp. olive oil
1 cup finely chopped onion
1 ½ Tbs. Tomato paste
2 garlic cloves minced
2 cups chicken broth
1 cup (4 ounces) crumpled feta cheese
1 Tbs. chopped fresh oregano
¼ tsp. salt
¼ tsp. freshly ground black pepper
¼ 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 paper towel.
  3. Heat oil in pan over medium heat. Ass 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 for 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. Yields 8 servings (serving size: 3/4 cup)

From Cooking Light   March 2005

This recipe is provided by Covered Bridge Gardens

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