Best Swiss Chard With Black Eyed Peas Recipes

Black Eyed Peas with Swiss Chard instant pot image

Provided by Jennifer Scott @jojelela

Number Of Ingredients 11

2 1/2 cup(s) pre soaked black eyed peas
2 bunch(es) swiss chard or other preferred hearty leafy green de-stalked
1/2 large white onion, diced
2 large carrots, rough chopped
3 stalk(s) celery, rough chopped
2 - vegetable bouillon cubes
7 cup(s) water
2 - capfuls liquid smoke
3 - capfuls white vinegar
3 clove(s) garlic, minced
- salt and pepper to taste

Steps:

Add all ingredients to minimum 6 quart instant pot. Mix well.
Put lid on.
Set to manual for 40 minutes. Use quick release. 60 minute cook time includes pot warm up time.
Serve with crusty hot bread and bask in the compliments!

Louvia Me Lahana(Warm Black-Eyed Pea and Swiss Chard Salad) image

Provided by Chocolatl

Categories Chard

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups dried black-eyed peas, picked over and rinsed
water
1 lb swiss chard, stems chopped, leaves cut into 1-inch wide strips (keep stems and leaves separate)
salt
3 -4 tablespoons fresh lemon juice
extra virgin olive oil
black pepper
1 tablespoon chopped fresh oregano

Steps:

Place peas in a medium saucepan.
Add enough water to cover by 2".
Bring to a boil.
Cook for 5 minutes.
Drain.
Add fresh water to cover.
Bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes, or until peas are tender.
Check often and add more water if needed.
Add chard stems and salt.
Simmer for 4 minutes more.
There should be about 1 1/2 cups broth; if there is more, increase heat and cook briefly to reduce.
Add chard leaves and cook for 2 minutes more, or until wilted.
Add lemon juice.
Stir and remove from heat.
Drizzle with oil and sprinkle with pepper.
Serve in warm bowls, sprinkled with oregano.

Black-Eyed Peas With Chard and Green Herb Smash image

Provided by Anna Jones

Yield Serves 4

Number Of Ingredients 21

For the peas:
1 leek
1 tablespoon coconut oil or olive oil
2 cloves garlic
A good pinch of chile powder or chopped dried chile
1 (14-ounce/400-g) can black-eyed peas
1 teaspoon vegetable stock powder or 1/2 stock cube
A good grating of nutmeg
1/2 unwaxed lemon
7 ounces/200 g bunch Swiss or rainbow chard
Sea salt and freshly ground pepper
For the herb smash:
A large bunch of cilantro
2 green chiles
2 cloves garlic
1 ounce/30 g shelled walnuts
1 tablespoon runny honey or maple syrup
1 tablespoon good olive oil
Juice of 1/2 a lemon
Sea salt and freshly ground pepper
Rice or flatbreads, to serve (optional)

Steps:

Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.

Swiss Chard with Black-Eyed Peas image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.