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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, swiss chard with black eyed peas. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Swiss Chard with black eyed peas is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Swiss Chard with black eyed peas is something which I have loved my whole life. They’re nice and they look fantastic.

Now, black eyed peas are beans, not "peas", but bean or pea, they are legumes regardless. One of my favorite legumes to be exact! I did keep more of the Southern tradition in here than you think.

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

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. Make ready 2 tbsp olive oil
  4. Make ready 8 garlic gloves (minced)
  5. Prepare 2 diced onions
  6. Prepare to taste Salt
  7. Get 1 tsp chilli powder (optional)
  8. Prepare 1 bunch green fresh coriander
  9. Take juice of one lemon

This Instant Pot Kenyan Kunde is a nutritious recipe with black-eyed peas and peanuts that makes a yummy, filling vegan recipe in your pressure cooker. Louvia Me Lahana(Warm Black-Eyed Pea and Swiss Chard Salad)Food.com. extra-virgin olive oil, black-eyed peas, black pepper, water and. Put the black eyed peas and chickpeas separately in a bowl filled with water and soak them overnight. Cook them until soft without adding salt.

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.
  1. Made by: Samah Baroudi

Is a great source for vitamin C and K. Contains also iron and therefore is. The black-eyed pea, black-eyed bean, or goat pea is a legume grown around the world for its medium-sized, edible bean. Its other common name is cowpea, although it is actually a subspecies of the cowpea. This member of the beet family has large, flat, crinkled green leaves with thick, fleshy stalks and ribs.

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