Warm Black-Eyed Pea Salad
Recipe: #18859
May 06, 2015
Categories: Lunch, Salads, Bean Salad, Beans, Vegetables, Swiss Chard, Greek, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
"Adapted from the Foods of the Greek Islands. From Cyprus. To substitute canned black-eyed peas, drain a 16-ounce can and combine with chard and 1 1/2 cups vegetable broth."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (196.5 g)
- Calories 89.8
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 244.7 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 5.7 g
- Sugars - 3.7 g
- Protein - 4.2 g
- Calcium - 159.8 mg
- Iron - 3.1 mg
- Vitamin C - 40.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place peas in a medium saucepan.
Step 2
Add enough water to cover by 2".
Step 3
Bring to a boil.
Step 4
Cook for 5 minutes.
Step 5
Drain.
Step 6
Add fresh water to cover.
Step 7
Bring to a boil.
Step 8
Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender.
Step 9
Check often and add more water if needed.
Step 10
Add chard stems and salt.
Step 11
Simmer for 4 minutes more.
Step 12
There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce.
Step 13
Add chard leaves and cook for 2 minutes more, or until wilted.
Step 14
Add lemon juice.
Step 15
Stir and remove from heat.
Step 16
Drizzle with oil and sprinkle with pepper.
Step 17
Serve in warm bowls, sprinkled with oregano.
Tips & Variations
No special items needed.
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