Warm Black-Eyed Pea Salad

10m
Prep Time
35m
Cook Time
45m
Ready In


"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 is 4 servings

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


No special items needed.

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