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Warm Black-Eyed Pea Salad

Created by Chocolatll on May 6, 2015

10 ounces dried black-eyed peas (1 1/2 cups dried, picked over and rinsed)
Water
1 pound chard (Swiss chard, stems chopped, leaves cut into 1-inch wide strips, keep stems and leaves separate)
Salt

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.